There are two way to serve noodles: as soup (like pho and ramen) or dry (like ho fan and cold noodles). This is another type of dry noodles, but more like Italian bolognese where the mince and the noodles only meet in the bowl. It's fabulously easy to make and great for meal prep as the chilli pork mince works on both rice and noodles - perfect for adding variety to meal prep.
You're welcome to change the pork mince to Quorn or Meatless Farm mince for an equally tasty vegan version.
- 3 rolls of Grain Guru Assorted Vegetable Noodles (any colour)
- 100g pork mince (30% fat) or Meatless Farm Soya mince
- 1 tbs minced garlic
- 1 tbs soy sauce
- 1 tsp sugar
- 1 fresh red chilli, finely chopped
- 2 tbs Lee Kum Kee Chilli Bean Sauce (Toban Djan)
- 1 tbs spring onion, finely chopped
- 2 tbs vegetable cooking oil
Prepare your ingredients first; this is a quick cook so you don't want to be stood around chopping while the mince is cooking.
- Heat the vegetable oil in a sauté pan or wok and fry the garlic and mince together until the mince is about half cooked.
- Add the soy sauce, sugar, chilli, and toban djan.
- Stir fry for 3 minutes until the mince has separated.
- Add 2 tablespoons of water and simmer till pork is cooked.
Now that your chilli's cooked, you'll need to prepare the noodles. Don't worry, this takes no time at all so you shouldn't fret about it getting cold.
- Boil the noodles for 3 minutes in hot water.
- Strain the hot water and drizzle 1 teaspoon of vegetable oil over the cooked noodles.
Now you need to plate, or in this case, bowl:
- Place the noodles in a serving bowl and stack the mince on top, then pour the leftover sauce over.
- Garnish with chopped spring onions and sesame oil.
How did it go? Tag us @grainguru.uk with the hashtags #chilliporkmince #vegetablenoodles and #grainguru
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