- 300g minced pork
- 5 Tbsp dark soy sauce
- a pinch of salt*
- 1/3 cup peanut oil
- 2 cloves garlic, finely chopped
- 1 Tbsp chopped ginger
- 2 shallots, minced
- 3 Tbsp tahini (sesame seed paste)
- 2 Tbsp chilli oil
- 2 Tbsp light soy sauce
- 1 tsp salt
- 1/2 capsicum, thinly sliced
- 1 cup fresh chicken stock
- a handful of freshly chopped coriander (opt)
- 350g fresh Shanghai or Hokkien noodles
- 1/2 tsp Szechwan peppercorns, roasted and finely ground
- 1 small Lebanese cucumber*, peeled and seeded and cut into julienne (thin wedges)
This is one of my favourite noodle dishes, a delicious Asian version of pork bolognese. Comfort food in a bowl
Marinate the pork in the soy and pinch of salt for 10 minutes. Heat the oil in a wok until just smoking.
Add the pork mix, stirring constantly until it is browned, about 3 minutes. Remove with a slotted spoon and drain on kitchen paper.
Reheat the wok, add the garlic, ginger and shallots and stir-fry until fragrant, then add the tahini (sesame paste), chilli oil, soy, salt*, capsicum, chicken stock and half the handful of coriander. Simmer for 5 minutes.Return the pork in the wok and stir through.
Add remaining coriander. Cook the noodles in a large pot of boiling water for 2 mins and drain.
Put the noodles in a large bowl, ladle the sauce over the top, sprinkle with Szechuan pepper and top with cucumber. Serve immediately.
*Lebanese cucumbers are available in supermarkets.
Please adjust the salt if using any commercially made stocks - this * tsp of salt is to be used when making your own home-made stocks that are considerably less salty than a commercially made one.
Do try making these noodles - it is not difficult and tastes so good. The tahini can be found in small pottles near the fresh hokkien noodles in the supermarket and ask the butcher for some minced pork - if you can’t see it in the display counters in the meat section of the supermarket.