Caramelised Pork Noodles
Ingredients
400g Mr Chen’s Hand-pulled Style Noodles
1 bunch broccolini, trimmed
and cut into 3cm pieces
1 tbs vegetable oil
500g Woolworths lean pork mince
2 cloves garlic, crushed
2cm piece ginger, finely grated
1/4 cup brown sugar
1/3 cup soy sauce
1 tbs Mr Chen’s Pure Sesame Oil
1/4 cup fried shallots
2 tbs Mr Chen’s Szechuan Chilli Oil, optional
Method
1
Blanch the broccolini in boiling water. Drain and rinse under cold water. Set aside.
2
Cook the noodles according to the packet instructions so they are ready to stir-fry. Drain and set aside.
3
Heat the vegetable oil in a large frying pan over high heat. Add the pork mince and cook for 4–5 minutes, stirring to break up any lumps.
4
Add the garlic and ginger and cook for 1 minute, or until fragrant.
5
Stir in the sugar and half the soy sauce. Cook for 3–4 minutes, or until caramelised.
6
Add the remaining soy sauce, 2 tablespoons of water, sesame oil, noodles and broccolini. Toss well to combine and heat through.
7
Divide between 4–6 bowls and garnish with spring onions to serve.
Ingredients
400g Mr Chen’s Hand-pulled Style Noodles
1 bunch broccolini, trimmed
and cut into 3cm pieces
1 tbs vegetable oil
500g Woolworths lean pork mince
2 cloves garlic, crushed
2cm piece ginger, finely grated
1/4 cup brown sugar
1/3 cup soy sauce
1 tbs Mr Chen’s Pure Sesame Oil
1/4 cup fried shallots
2 tbs Mr Chen’s Szechuan Chilli Oil, optional
Method
1
Blanch the broccolini in boiling water. Drain and rinse under cold water. Set aside.
2
Cook the noodles according to the packet instructions so they are ready to stir-fry. Drain and set aside.
3
Heat the vegetable oil in a large frying pan over high heat. Add the pork mince and cook for 4–5 minutes, stirring to break up any lumps.
4
Add the garlic and ginger and cook for 1 minute, or until fragrant.
5
Stir in the sugar and half the soy sauce. Cook for 3–4 minutes, or until caramelised.
6
Add the remaining soy sauce, 2 tablespoons of water, sesame oil, noodles and broccolini. Toss well to combine and heat through.
7
Divide between 4–6 bowls and garnish with spring onions to serve.