Spicy pork mince with silky noodles are the Asian equivalent of spaghetti Bolognese. Chilli steeped in oil gives this dish a real kick of spice which might not be to everyone’s taste, but it can easily be reduced to create a less fiery dish.


3 tablespoons oil
1-2 tablespoon red chilli flakes
1 small onion, finely diced
2 cloves garlic, crushed
200g pork mince
2 tablespoons soy
1 teaspoon vinegar (optional)
1 tablespoon peanut butter
300g egg noodles
Green onions to serve (optional)


  1. In a pot heat the oil and chilli together over gentle heat for 5 minutes. Set aside to infuse.
  2. Heat a fry-pan over medium high heat with a drizzle of oil and cook the onion and garlic until softened. Add the pork mince and use a spoon to break it up, cook for 8-10 minutes or until dark brown and slightly crispy.
  3. Reduce heat, add soy, vinegar and peanut butter and stir to combine and melt the peanut butter. Season with cracked black pepper.
  4. Bring a pot of water to the boil and cook noodles, drain and immediately coat with chilli oil, reserving a small amount to serve.
  5. Divide noodles between plates, top with mince and garnish with green onion. Serve with extra chilli oil drizzled on top.

Serves 2


  • Reduce the amount of chilli flakes used to infuse the oil for a milder dish
  • Use a tablespoon of the noodle cooking water to loosen the mince if it is too dry


  • Chicken mince can be used in place of pork
  • Chilli paste or fresh chilli can be used in place of dried chilli flakes
  • Garnish with chopped peanuts or cashews for extra crunch


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