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Spicy noodles with pork and pak choy (豆瓣肉醬白菜撈麵) is a very satisfying dish if you love spicy food.
I make my own mince using pork belly which has an incredible flavour. The fat of the meat will melt into the sauce and make it really silky. This dish is supposed to be bold and really spicy, but you can skip the dried chilli or use half if you cannot manage the hotness.
Ingredients
- 4 tbsp groundnut oil
- 1 dried chilli
- 3 garlic cloves
- 20g ginger
- 1.5 tbsp Pixian chilli bean paste
- 400g pork mince
- 3 tbsp Shaoxing wine
- 3 tbsp soy sauce
- 2.5 tsp sugar
- 180ml Chinese supreme stock or white chicken stock
- 1 cinnamon stick
- 1/2 tsp ground roasted Sichuan peppercorns
- 500g fresh egg noodles or alkaline noodles
- 250g pak choy, cut the leaves in halves lengthwise
- 1 tbsp roasted sesame oil
- 2 spring onions, finely chopped
Instructions
- Put oil, dried chilli, ginger, garlic and chilli bean paste in a food processor. Blitz to form a rough paste.
- Transfer the paste to a heavy or cast iron casserole. Fry under medium high heat until fragrant. Add the pork mince. Stir fry until the meat is slightly browned. Deglaze with the wine. Add the soy sauce, sugar, chicken stock and cinnamon stick. Bring to boil and then lower to a gentle simmer. Cook for an hour.
- Meanwhile, cook the pak choy in salted boiling water for 2 minutes. Rinse under running cold water. Drain and set aside.
- Cook the noodles when the sauce is almost ready. The noodles should be slightly undercooked. Rinse with cold water and drain thoroughly.
- Add the noodles and pak choy into the casserole. Toss until the noodles are well coated with the sauce. Add a little water if it gets too dry. Cook until warmed through, and let the noodles absorb the flavour. Add sesame oil, and season with salt and white pepper. Toss in the spring onion and serve.
Did You Make This Recipe?
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