Asian pork noodles
( SERVES 4 )

If you love Asian flavours, you will love this pork noodle dish. It’s so good and so easy to make.
Ingredients
300 g | Pork mince |
2 Tbsp | Soy sauce |
⅓ cup | Peanut oil |
2 cloves | Garlic |
2 Tbsp | Fresh ginger |
2 | Spring onions |
2 Tbsp | Chilli oil |
2 Tbsp | Light soy sauce |
2 cups | Chicken stock |
½ | Lemon, or lime, freshly juiced |
400 g | Udon noodles |
½ Tbsp | Szechuan peppercorn |
1 | Cucumber |
1 to garnish | Fresh coriander |
1 to garnish | Fresh mint |
1 to garnish | Chilli peppers |
Directions
- Marinate the pork in the soy sauce for 10 minutes.
- 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.
- 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.
- 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.
- Cook the noodles in a large pot of boiling water according to the package directions and drain well.
- Put the hot noodles in a large bowl, ladle the sauce over the top and sprinkle with peppercorns and cucumber (peeled, seeded and julienne cut), coriander and/or mint and a little fresh red chilli for garnish.
Cook's tip
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.
https://www.eatwell.co.nz/recipe/309/Asian-pork-noodles/
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