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)
- In a pot heat the oil and chilli together over gentle heat for 5 minutes. Set aside to infuse.
- 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.
- Reduce heat, add soy, vinegar and peanut butter and stir to combine and melt the peanut butter. Season with cracked black pepper.
- Bring a pot of water to the boil and cook noodles, drain and immediately coat with chilli oil, reserving a small amount to serve.
- Divide noodles between plates, top with mince and garnish with green onion. Serve with extra chilli oil drizzled on top.
- 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