Total Time
35mins
Prep 20 mins
Cook 15 mins

Anyone who likes spaghetti Bolognese is already halfway to loving this Chinese version, with its spicy pork sauce and cooling cucumber.

Ingredients Nutrition

Directions

  1. Stir 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.
  2. Heat a wok. Add the oil, followed by the ginger and scallions; stir-fry over a high heat for 30 seconds.
  3. Add the pork and stir-fry for 4–6 minutes until browned.
  4. Add the sauce mixture and simmer for 4 minutes.
  5. Mix the cornstarch with the rice wine and add to the meat, stirring. Simmer until the sauce thickens.
  6. Put 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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