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We made this recipe on the weekend and while it made TONS!!! it was excellent, although I didn't like it much the first night but really loved it the next day. It's from BBC's "Saturday Kitchen" and the recipe is by Ken Hom.
The recipe originally is meant to be served alongside another meat dish, so as we had it on its own, I doubled the amount of ground pork. The recipe has a really nice back-of-the-throat kick to it - no front-of-tongue heat at all, which is perfect for me, as I find that always drowns out the flavour rather than enhancing it.
If you don't like spice, I'd leave out the chilli bean sauce.
A lot of ingredients, but VERY tasty!
For the noodles:
225g/8oz fatty pork, minced (I used 500g, or just over one pound)
1 tbsp dark soy sauce
2 tsp Shaoxing rice wine or dry sherry
1 tsp salt
½ tsp freshly ground black pepper
450g/1lb fresh or dried Chinese egg noodles
2 tsp sesame oil
2 tbsp groundnut or peanut oil
2 tbsp finely chopped garlic
2 tbsp finely chopped ginger
2 spring onions, finely chopped
2 tbsp tahini or peanut butter
2 tbsp dark soy sauce
2 tsp light soy sauce
2 tsp chilli bean sauce (available from Asian supermarkets)
2 tbsp chilli oil
1 tsp salt
1 tsp freshly ground black pepper
250ml/8fl oz chicken stock
2 tsp Sichuan peppercorns, toasted in a dry frying pan then ground in a mortar and pestle
(The Sichuan peppercorns smelled good but I did NOT like the flavour in the dish. Also, they ended up with a very gritty texture - if I'd had a finer grinder, I might have liked them better. Definitely optional!)
1. For the noodles, place the pork mince, soy sauce, Shaoxing rice wine, salt and freshly ground black pepper into a bowl and mix well. Leave the pork mixture to marinate for ten minutes.
2. If you are using fresh noodles, cook them for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water for 4-5 minutes or according to packet instructions. Plunge the boiled noodles into cold water, then drain them thoroughly.
3. Place the noodles and sesame oil into a clean bowl and mix well. Set aside until ready to use. The noodles can be kept in this state, if tightly covered with cling film, for up to two hours in the refrigerator.
4. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil and when it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 30 seconds.
5. Add the pork and continue to stir-fry until the pork loses its pink colour.
6. Add the rest of the ingredients, except the ground Sichuan peppercorns, and cook for 2-3 minutes, or until the pork mince is completely cooked through.
7. Add the noodles and mix well.
8. To serve, place the noodles onto a serving platter and sprinkle with the ground Sichuan peppercorns.
The recipe originally is meant to be served alongside another meat dish, so as we had it on its own, I doubled the amount of ground pork. The recipe has a really nice back-of-the-throat kick to it - no front-of-tongue heat at all, which is perfect for me, as I find that always drowns out the flavour rather than enhancing it.
If you don't like spice, I'd leave out the chilli bean sauce.
A lot of ingredients, but VERY tasty!
For the noodles:
225g/8oz fatty pork, minced (I used 500g, or just over one pound)
1 tbsp dark soy sauce
2 tsp Shaoxing rice wine or dry sherry
1 tsp salt
½ tsp freshly ground black pepper
450g/1lb fresh or dried Chinese egg noodles
2 tsp sesame oil
2 tbsp groundnut or peanut oil
2 tbsp finely chopped garlic
2 tbsp finely chopped ginger
2 spring onions, finely chopped
2 tbsp tahini or peanut butter
2 tbsp dark soy sauce
2 tsp light soy sauce
2 tsp chilli bean sauce (available from Asian supermarkets)
2 tbsp chilli oil
1 tsp salt
1 tsp freshly ground black pepper
250ml/8fl oz chicken stock
2 tsp Sichuan peppercorns, toasted in a dry frying pan then ground in a mortar and pestle
(The Sichuan peppercorns smelled good but I did NOT like the flavour in the dish. Also, they ended up with a very gritty texture - if I'd had a finer grinder, I might have liked them better. Definitely optional!)
1. For the noodles, place the pork mince, soy sauce, Shaoxing rice wine, salt and freshly ground black pepper into a bowl and mix well. Leave the pork mixture to marinate for ten minutes.
2. If you are using fresh noodles, cook them for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water for 4-5 minutes or according to packet instructions. Plunge the boiled noodles into cold water, then drain them thoroughly.
3. Place the noodles and sesame oil into a clean bowl and mix well. Set aside until ready to use. The noodles can be kept in this state, if tightly covered with cling film, for up to two hours in the refrigerator.
4. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil and when it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 30 seconds.
5. Add the pork and continue to stir-fry until the pork loses its pink colour.
6. Add the rest of the ingredients, except the ground Sichuan peppercorns, and cook for 2-3 minutes, or until the pork mince is completely cooked through.
7. Add the noodles and mix well.
8. To serve, place the noodles onto a serving platter and sprinkle with the ground Sichuan peppercorns.
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