Wednesday, 17 May 2023 / Topics:
Ingredients: (Serves 4)
¼ cup olive oil, plus 1 tablespoon extra
3 spring onions, thinly sliced
500g pork mince
4 garlic cloves, finely grated
2 teaspoons Sichuan peppercorns, toasted and ground
2 teaspoons Chinese five spice
¼ cup salt-reduced soy sauce
2 tablespoons tahini
2 teaspoons honey
1 cup reduced-salt chicken stock
2 bunches of choy sum, cut into 5cm lengths
1 tablespoon sesame oil
200g dry egg noodles
¼ bunch of coriander, leaves picked
Method:
- Heat ¼ cup oil in a medium frying pan over high heat until just beginning to smoke. Place spring onions in a small bowl and pour over hot oil (before careful it will spit!). Set aside to allow flavours to infuse.
- Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Cook pork, breaking up lumps with a wooden spoon, for 3-4 minutes or until browned. Add garlic, peppercorns and Chinese five spice and cook for a further minute or until fragrant. Stir through soy sauce, tahini, honey, stock and choy sum. Simmer for 1-2 minutes or until choy sum is tender and sauce has slightly reduced. Stir through sesame oil.
- Bring a large saucepan of water to the boil. Boil egg noodles for 3-4 minutes or until tender. Drain and set aside.
- Divide noodles between four serving bowls. Top with pork and choy sum, then generously spoon over sauce. Finish with spring onion oil and coriander leaves.
