×
Spicy Pork Rice Noodles | DonalSkehan.com
  • healthy

Spicy Pork Rice Noodles

October 06

The pork is cooked in a spicy sauce with garlic, ginger, and chilli, and served over rice noodles. It’s a filling and flavorful meal that’s perfect for a chilly evening.

  • serves Serves 4
  • time 20mins

Method

  1. 1. Heat 1 tbsp of the sesame oil in a wok or non-stick frying pan over a high heat. Add the mince and use a wooden spoon to break it up. Fry the mince for about 5-7 minutes, scraping the bottom of the pan if it starts to stick, until it’s golden and crispy.
  2. 2. Add the remaining oil to the mince in the pan, then stir in the ginger, garlic and chopped chilli and cook for about 1 minute, until fragrant. Add the light soy sauce, sriracha, dark soy sauce, Shaoxing rice wine and sugar and cook for a further minute then remove from the heat and stir through the juice of ½ a lime.
  3. 3. Meanwhile, place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until tender. Refresh under cold water. Drain well and dress with a little sesame oil.
  4. 4. Divide the noodles among serving bowls. Top with the mince mixture, carrot, cucumber and spring onions then garnish with the coriander, mint, lime wedges and peanuts. Allow everyone to dress their own bowl with the chilli oil, if desired.

Rate this recipe

Average rating 4.5 / 5. Vote count: 10

No votes so far! Be the first to rate this recipe.

Ingredients

17oz pork mince

2 tbsp sesame oil, plus a little extra for the noodles

1 cm piece of fresh ginger, finely grated

2 garlic cloves, minced

2 small red chillies, finely sliced

3 tbsp light soy sauce

2 tbsp sriracha

1 tbsp dark soy sauce

1 tbsp Shaoxing rice wine

1 tsp caster sugar

1 lime, cut in half, 1 half juiced the other cut into wedges

7oz vermicelli rice noodles

3 carrots, peeled, julienned

1 cucumber, seeds removed, julienned

4 spring onions, thinly sliced

Extras, to serve:

Handful of mint leaves

Handful of coriander leaves

3.5oz roasted peanuts, roughly chopped

Chilli oil

500g pork mince

2 tbsp sesame oil, plus a little extra for the noodles

1 cm piece of fresh ginger, finely grated

2 garlic cloves, minced

2 small red chillies, finely sliced

3 tbsp light soy sauce

2 tbsp sriracha

1 tbsp dark soy sauce

1 tbsp Shaoxing rice wine

1 tsp caster sugar

1 lime, cut in half, 1 half juiced the other cut into wedges

200g vermicelli rice noodles

3 carrots, peeled, julienned

1 cucumber, seeds removed, julienned

4 spring onions, thinly sliced

Extras, to serve:

Handful of mint leaves

Handful of coriander leaves

100g roasted peanuts, roughly chopped

Chilli oil