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