In the realm of quick and delicious meals, minced pork noodles hold a special place. Thisdish, with its rich, spicy sauce and succulent minced pork, embraces simplicity and bold flavors in perfect harmony. It’s a delightful fusion of textures and tastes that’s quick to prepare and immensely satisfying.
Preparation is a breeze, taking only about four minutes of your time. The cooking process, another six minutes, and you’ll have a fantastic meal for two to three people.
For the base, we turn to ready-to-wok Udon noodles. Their plump, chewy texture is a fantastic canvas for the starring ingredients. Minced pork is the heart of this dish, adding sweet notes and a hearty, meaty presence.
The sauce, a vibrant blend of flavours, is where the magic happens. Mixing chili bean paste, yellow bean sauce, chicken stock, rice wine, dark soy sauce, light soy sauce, and sugar, you create a symphony of spicy, savoury, and slightly sweet sensations. This sauce is the key to infusing every bite with irresistible taste.
Cooking is swift and efficient. In a hot wok, the minced pork is seared to perfection, mingling with spring onions and garlic puree to build layers of flavour. The bean sprouts add a refreshing crunch and a dash of green to the ensemble.
Then comes the sauce, cascading over the ingredients like a savoury waterfall. As the noodles join the mix, they absorb all the spicy goodness, resulting in a harmonious blend that’s nothing short of heavenly.
Finally, a drizzle of sesame oil adds a fragrant finishing touch, enhancing the overall aroma and flavour profile.
Minced pork noodles are a testament to the beauty of Asian cuisine: simple ingredients, carefully cooked, and expertly balanced. Whether you’re a novice in the kitchen or a seasoned chef looking for a quick, satisfying meal, this dish is a go-to option. It’s a delightful experience of flavours, textures, and spices that will keep you coming back for more.
Minced Pork Noodles
Ingredients
- 2 tbsp Vegetable Oil
- 200 g Minced Pork
- 300 g Udon Noodles Ready to wok
- 200 g Beansprouts
- 5 Spring Onions Cut into 5cm lengths
- 2 tsp Garlic Paste
- 2 tbsp Chilli Bean Paste DoubanJiang
- 2 tbsp Yellow Bean sauce
- 1/4 cup Chicken Stock
- 1 tbsp Rice Wine
- 1 tsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 2 tsp Sugar
- 1 tsp Sesame Oil
Instructions
- Combine the chilli bean sauce, yellow bean sauce, chicken stock, rice wine, dark and light soy sauce and sugar in a bowl, mix well and set to one side. Place a non-stick wok over a medium to high heat, add the oil and fry the minced pork for 2 minutes mixing throughout to ensure even cooking, then add the spring onions and the garlic puree and cook for a further 1 minute. Next add the bean sprouts then give the sauce mix a stir and add to the wok along with the Udon noodles. Continue to cook allowing the noodles to soften and sauce to coat all of the ingredients. Remove from the heat, transfer to a serving plate and finally drizzle with sesame oil.
