Spicy Crispy Pork Noodles
, Yield: 4
A wok-fried noodle dish with crispy ground pork, chili oil, and wilted greens.
| 60 ml oil | Infuse oil with chilis & spices, 1 min | Add garlic, cook 30 sec | Cook pork until done, breaking up chunks | Add wine, sugar, pepper, soy, sesame oil & black bean sauce, cook 1 min | High heat, add noodles, peanuts, scallion & greens, stir-fry until wilted |
| 1–3 fresh or dried red chilis | |||||
| 20 g ginger, minced | |||||
| ½ teaspoon Sichuan peppercorn powder | |||||
| 5 cloves garlic, chopped | |||||
| 225 g ground pork | |||||
| 30 ml Shaoxing wine | |||||
| ½ teaspoon sugar | |||||
| ½ teaspoon white pepper | |||||
| 15 ml soy sauce (plus more to taste) | |||||
| ½ teaspoon sesame oil | |||||
| 30 g Lao Gan Ma Black Bean Chili Sauce | |||||
| 225 g dried spaghetti, cooked | |||||
| 40 g chopped peanuts (optional) | |||||
| 1 scallion, chopped | |||||
| A big handful or two leafy green vegetable |
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