Pasta, Noodles and Rice Recipes - Szechwan Noodles Recipe

Ingredients

Serve 4

• 350 g/12 oz thin egg noodles

• 250 g/8 oz minced pork

• 2 tablespoons dark soy sauce

• 1 tablespoon dry sherry

• 1/2 teaspoon salt

• 4 tablespoons groundnut or vegetable oil

• 3 garlic cloves, crushed

• 2.5 cm/1 inch piece of fresh root ginger, peeled and finely chopped

• 3 spring onions, chopped

• 1-2 red chilies, deseeded and finely chopped

• 1 tablespoon hot soy bean paste

• 1 tablespoon peanut butter

• 175 ml/6 fl oz Chicken Stock

• pepper

• 1 red chili, deseeded and chopped, to garnish

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Method:

1. Cook the egg noodles according to packet instructions until tender.

2. Meanwhile, put the minced pork into a bowl with the soy sauce, sherry and salt, and mix well to coat the pork thoroughly.

3. Heat the oil in a wok or large frying pan, add the pork and stir-fry until lightly browned. Remove with a slotted spoon and drain on kitchen paper.

4. Add the garlic, ginger, spring onions and chilies to the wok or pan and stir-fry for 1 minute. Add the hot soy bean paste and peanut butter and stir well over a moderate heat for a few seconds.

5. Add the stock, bring to the boil and then simmer for about 5 minutes until thickened. Stir in the pork and continue cooking over a low heat for 1 minute.

6. Drain the noodles well and divide among 4 individual bowls or place in 1 large one. Ladle the sauce over the noodles, sprinkle with plenty of pepper, garnish with chopped chili, and serve.