2 tbsp vegetable oil
150g (5 oz) cherry tomatoes, halved
1 tsp chilli powder (or to taste)
1 tsp sweet paprika
1 tsp ground Sichuan peppercorns
4 garlic cloves, finely chopped
4 cm piece ginger
400g (14 oz) pork mince
1 qty Hand Pulled Noodles or fresh pappardelle pasta or Japanese udon noodles
finely sliced spring onion to serve
4 tbsp oyster sauce
4 tbsp soy sauce
2 tbsp vinegar
1 tbsp dark soy sauce
In a small bowl, combine the ingredients for the seasoning sauce.
Heat the vegetable oil in a large frying pan or wok over high heat. Add the cherry tomatoes and stir-fry for 3-4 minutes or until they’re blistered and starting to char. Then add the garlic and ginger and stir-fry for 20 seconds. Then stir through the chilli powder, paprika and Sichuan peppercorns. Add the pork mince and stir-fry for 2-3 minutes or until just cooked. Then pour in the seasoning sauce. Turn the heat down to medium-high and simmer for 2-3 minutes or until the sauce has thickened slightly. Turn off the heat while you cook your noodles.
Bring a large pot of water to the boil. Add your choice of noodles. If you’re using the homemade Hand Pulled Noodles, follow the instructions for stretching the noodles into the water. Cook until the noodles are tender but still chewy. Use tongs to transfer the noodles directly into the pork sauce (save the noodle cooking liquid in case you need it for later). Turn the heat back on underneath the sauce and noodles and toss them together until well combined. Add a couple of tablespoons of noodle cooking water if the sauce is too thick.
Divide the noodles among serving bowls and sprinkle with spring onion.
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