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Ingredients
2 tbsp vegetable oil
4 spring onions, finely chopped
2 garlic cloves, finely chopped
2cm piece ginger, finely chopped
500g minced pork
½ cup black bean sauce
2 tsp sambal oelek (chilli paste)
1/3 cup hoisin sauce
350ml chicken stock
3 tsp caster sugar
1 tbsp Chinese wine or dry sherry
400g packet Asian wholegrain fresh noodles, or noodle of choice
Vegetables:
1 carrot, julienned
1 Lebanese cucumber, cut into ribbons
1 cup bean sprouts
¼ cup roasted peanuts, roughly chopped
1 cup edamame
Spring onion, julienned
To serve:
red chilli, sliced, (optional)
Directions
Heat oil in a large frying pan over medium heat. Add spring onions, garlic and ginger and cook for 3-4 minutes, stirring, until onions have softened. Add pork and cook for 5 minutes or until well browned, stirring continually to break up the pork mince.
Add black bean sauce, hoisin sauce and samba oelek, stirring for 3 minutes. Add stock and sugar, then cover and simmer for 40 minutes or until liquid has reduced. Stir in wine and season with freshly ground black pepper and salt flakes.
Meanwhile, cook noodles as per packet instructions then drain. Divide noodles between 4 serving bowls, top with spicy pork sauce and finish with vegetables arranged around the bowl. Serve with sliced red chilli.
Cooking Time:
<15 mins
Dish Type:
Stir-Fry
Occasion:
Dinner Party,Entertaining
Special Diets:
None
Cuisine:
Asian
Kids Friendly:
Probably not
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With Crispy Noodle Coleslaw
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