MINCED PORK NOODLES RECIPE RECIPES

Steps:

• Heat the oil in a wok or deep frying pan, and fry the pork for 10-15 minutes, stirring frequently and breaking it up with a spatula until golden brown and crispy.
• Meanwhile, blanch the greens in a pan of simmering water for 4-6 minutes, or until the stems are tender, then drain well. In another pan, cook the noodles for 2-3 minutes, or until tender, then drain and rinse under cold water.
• Heat the sesame oil in a frying pan over a medium-high heat and toss in the blanched greens for a few minutes until starting to turn golden at the edges. Add the chilli flakes, Sichuan peppercorns (if using) and half the garlic, and toss for 30 seconds-1 minute, or until they start to smell aromatic. Remove from the heat and keep warm.
• Add the spring onions, remaining garlic and ginger to the pork and fry for 1 minute, then add the soy, mirin and rice vinegar, and bubble for 1 minute.
• Tip the noodles into the pork mixture, and toss everything well until the noodles have heated through. Serve in bowls with the chilli greens alongside.

Steps:

• Peel the cucumber, halve it lengthwise and scrape the seeds out with a small spoon or a melon baller. Slice into 1 cm chunks on a diagonal. Toss the cucumber with the salt and caster sugar and set on a sieve or colander over a bowl for 15 minutes or longer, while you peel and chop all the other ingredients. After that time shake it on the sieve to drain the liquid, transfer to a serving bowl and toss with the mint, brown sugar and rice vinegar.
• Heat the oil in a large heavy skillet or a frying pan over medium heat (use the wok if you like but this is going to be frying rather than stir-frying so an ordinary frying pan might work better). Add the onion, lemongrass, ginger, garlic and chilli and cook for a couple of minutes until the onion softens.
• Add the pork mince, sprinkle with salt and cook it, breaking up with a fork, until it’s no longer pink. Turn up the heat, add the brown sugar and fish sauce, stir once and leave it to cook without stirring for about 2 minutes, until all the moisture cooks off and the pork starts to caramelise. Stir once, scraping the crisp bits and leave it to cook again until all the bits of meat are crisp to your liking.
• While the pork is cooking, put on the water to boil for the noodles. Soak or simmer them as instructed on the packet, drain and toss with a little sesame oil.
• Divide the noodles between serving bowls. Spoon the pork over the noodles, sprinkle with spring onions and serve with the soy and sriracha sauce on the side.