RecipeTin Eats: Dinner
By Nagi Maehashi
My pick of the chapter. It’s that good – and so quick!
About the recipe
This is how you get your spicy Chinese noodle fix – fast! I’ve turned the famous Sichuan stir-fried pork with green beans dish into hellishly tasty noodles. The simple three-ingredient sauce here is one of my little secrets. It’s got it all – great savoury flavour, some rounding sweetness, and you can make it as spicy as you want. The trick is to get your green beans nicely blistered in the pan and a good bit of caramelisation on your noodles. That’s what makes this dish taste like it came straight from a restaurant wok!
Recipe From
RecipeTin Eats: Dinner
By Nagi Maehashi
MY SECRET SPICY ASIAN SAUCE
1½ tbsp oyster sauce
1½ tbsp kecap manis*
4 tsp sambal oelek*
NOODLES
250g fresh Shanghai or hokkien noodles
2 tbsp vegetable oil
2 cups (200g) green beans, ends trimmed and cut in half
½ brown onion, finely diced
1 garlic clove*, finely minced
2 tsp finely minced ginger* (optional)
200g pork mince
A cast-iron or other heavy-based frying pan is best here so you can get a nice char on the beans and caramelise the noodles. It makes this dish! Do not use a non-stick frying pan. High heat cooking like this will ruin the non-stick coating.
Fridge 3 days. Not suitable for freezing.
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