Quick meal times
- 400g dried rice noodles- any size
- 140g pork mince
- 3tsp vegetable oil
- 3 cloves garlic- finely chopped
- 1cm piece of fresh ginger-peeled
- 2tsp mirin
- 2tsp sesame oil
- 2tsp soy sauce
- 1 egg-beaten
- 100g beansprouts
- 1 carrot-thinly sliced
- 1 spring onion-thinly sliced
- 1/2 tsp turmeric
- 1tsp curry powder
- 1/2 white onion-sliced
- 1tsp sliced gherkin
- 1tsp ghost pepper chilli sauce, or other spicy sauce to your liking
Step by Step Instructions
Let’s start by soaking the noodles in lots of hot water from the tap, no need to boil the noodles. Leave them soaking in hot water for 10mins and then rinse well to wash off the starch in more hot water.
Drain noodles and cut into pieces about 10cm long with scissors and reserve for later. Cutting them helps when stir-frying.
Marinade the pork in 1 clove of garlic, 1/2 tsp grated ginger, 1 tsp soy and sesame oil and mirin. Stir together.
I use a plug-in wok to stir fry the noodles but a large frying pan over high heat will work as well.
Heat up the wok or frying pan for 2mins. Add vegetable oil followed by carrots, onions, gherkins and garlic. Stir fry on high heat for 1min.
Add the pork, and stir through for 1min.
Add the beansprouts and cook for another minute.
Make a little nest with the noodles with space for the egg to be poured into the centre. Pour the beaten egg into the centre of the noodles and leave to cook for 30 seconds.
After 30 seconds, stir through and mix together with the vegetables.
Now add the drained noodles, grated ginger, turmeric & curry power, continue frying and stirring until the noodles start to warm, which will be about 2mins.
Add soy sauce, ghost pepper sauce, sesame oil and mirin to noodles and stir through. Continue cooking for up to 2mins.
Take off or turn off the heat. Season with soy sauce to taste. Serve immediately with sliced spring onion over the top.
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