Spicy Sichuan Pork Noodles
Unlimited access. Half the price.
Ingredients
- For the spicy Asian sauce:
1½ tbsp oyster sauce
1½ tbsp kecap manis*
4 tsp sambal oelek*
For the noodles:
250 g fresh Shanghai or hokkien noodles
2 tbsp vegetable oil
2 cups (200 g) green beans, ends trimmed and cut in half
3 ½ brown onion, finely diced
1 garlic clove*, finely minced
2 tsp finely minced ginger*
200 g pork mince
Method
- Mix the ingredients for the spicy Asian sauce in a small bowl.
Cook the noodles according to the packet directions. Drain, then rinse briefly under tap water. Leave in the colander until ready to use.
Heat 1 tablespoon of the oil in a large cast-iron frying pan6 over high heat until it is almost smoking. Add the green beans, spreading them out in a single layer. Leave to cook for 2 minutes, stirring only every 30 seconds, until lightly charred and just cooked through. Tip the beans into a bowl and set aside.
Cool the frying pan for 15 seconds, then place it back over high heat.
Heat the remaining 1 tablespoon of oil, then cook the onion, garlic and ginger (if using) for 30 seconds. Add the pork mince and cook, breaking it up with a wooden spoon until it mostly changes from pink to white, about 1 minute. Add 1 tablespoon of the sauce and continue cooking the pork for another 1 minute until it is nicely browned.
Add the noodles, green beans and remaining sauce. Toss for 2 minutes with two wooden spoons, ensuring that the noodles get some nice caramelisation.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.