Name: Asian pork noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram minced pork; 2 tablespoon soy sauce; 1/3 cup peanut oil; 2 garlic cloves, finely chopped; 1 tablespoon finely chopped ginger; 2 spring onions, minced; 3 tablespoon tahini paste; 2 tablespoon chilli oil; 2 tablespoon light soy sauce; 1 cup chicken stock; juice of ½ lemon or lime; 400 gram udon noodles; 1/2 teaspoon finely ground szechuan peppercorns; 1 small cucumber, peeled, seeded and julienne cut; fresh coriander, mint and chilli for garnish

Ingredients

300 gram minced pork

2 tablespoon soy sauce

1/3 cup peanut oil

2 garlic cloves, finely chopped

1 tablespoon finely chopped ginger

2 spring onions, minced

3 tablespoon tahini paste

2 tablespoon chilli oil

2 tablespoon light soy sauce

1 cup chicken stock

juice of ½ lemon or lime

400 gram udon noodles

1/2 teaspoon finely ground szechuan peppercorns

1 small cucumber, peeled, seeded and julienne cut

fresh coriander, mint and chilli for garnish

Method

1.Marinate the pork in the soy sauce for 10 minutes.

2.Heat the peanut oil in wok until just smoking and add the pork mix, stirring continuously until browned – about 3 minutes in a very hot wok. Adjust cooking time as per heat in your wok.

3.Remove with a slotted spoon and drain on kitchen paper. Reheat the wok (leaving any residual oil in wok) and add garlic, ginger and spring onions. Stir-fry until fragrant.

4.Add tahini, chilli oil or chilli, light soy and chicken stock and simmer for 5 minutes. Return the pork to the wok and stir though. Squeeze the lime or lemon over the pork. If the mix is too thick you can add a little more water to the sauce. You will not need to add salt.

5.Cook the noodles in a large pot of boiling water according to the package directions and drain well.

6.Put the hot noodles in a large bowl, ladle the sauce over the top and sprinkle with peppercorns and cucumber, coriander and/or mint and a little fresh red chilli for garnish.

Instead of chilli oil just add some fresh chilli or chilli flakes and a little more peanut oil if needed. If you don’t have szechuan peppercorns just use whatever peppercorns you have on hand.
Note

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Ingredients

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