Anyone who likes spaghetti Bolognese is already halfway to loving this Chinese version, with its spicy pork sauce and cooling cucumber.
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- 2 tablespoons oyster sauce
- 1 tablespoon sweet chili sauce
- 2 tablespoons soy sauce
- 1/2 cucumber
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, grated
- 3 scallions, finely chopped
- 1 lb ground pork
- 1 tablespoon cornstarch
- 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
- 1 lb fresh egg noodles
- 1Stir together the oyster, sweet chili and soy sauces with 1/2 cup water. Using a potato peeler, shave the cucumber lengthwise, either side of the central seeds, into thin ribbons.
- 2Heat a wok. Add the oil, followed by the ginger and scallions; stir-fry over a high heat for 30 seconds.
- 3Add the pork and stir-fry for 4–6 minutes until browned.
- 4Add the sauce mixture and simmer for 4 minutes.
- 5Mix the cornstarch with the rice wine and add to the meat, stirring. Simmer until the sauce thickens.
- 6Put the noodles in a large bowl and pour over a kettleful of boiling water. Allow them to soften for 4 minutes; drain well. Divide the noodles between 4 warmed bowls. Top with the spicy pork and a few furls of cucumber.
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Nutritional Facts for Spicy Pork Noodles
Serving Size: 1 (194 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 434.4
- Calories from Fat 275
- Total Fat 30.6 g
- Saturated Fat 9.7 g
- Cholesterol 106.9 mg
- Sodium 859.4 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.7 g
- Sugars 1.1 g
- Protein 30.8 g
The following items or measurements are not included:
sweet chili sauce
fresh egg noodles