Spicy Pork Noodles
1lb/454g pork mince
150g (dry weight) cooked medium egg noodles
3-4 cloves of garlic, finely chopped
50g fresh ginger, finely chopped
2 tbsp ground nut oil (Virgin olive oil will do if you don’t have this)
6 tbsp soy sauce
6 tbsp rice wine vinegar
2tbsp sesame oil
1-2 tsp chili bean paste
20g crushed szechuan peppercorns
Spring onions cut diagonally
Place pork mince in a bowl, and add 2 tbsp each of soy sauce, rice wine vinegar and sesame oil.
Mix until meat is coated, cover with clingfilm (saran wrap) and refrigerate for 1-2 hours.
Heat ground nut oil in a large pan, then add the garlic and ginger and fry for 1 minute.
Add the szechuan peppercorns and fry for a further minute.
Add the marinated pork mince and fry over a gentle heat until meat is browned.
Now add 1-2 tsp of chilli bean paste, depending on how hot you like your food,
then put in the remaining soy sauce and rice wine vinegar and stir well.
Add the cooked egg noodles and mix them in so they are coated in the sauce and warmed up.
Serve garnished with the chopped spring onions and sesame seeds.
This could also work well with beef or lamb mince, or even quorn mince if you’re vegetarian!
Have fun with the recipe, and let me know in the comments how you got on with it!