Szechuan noodles sw

Ingredients for 4 people

227g/8oz dry egg or rice noodles
227g/8oz extra lean minced pork
2 tbsp soy sauce
1 tbsp sherry
2 tsp oil
2 garlic cloves, crushed
1 tbsp finely chopped fresh root ginger
2 fresh chillies, deseeded amd finely chopped
4 spring onions, sliced diagonally
½ red pepper, deseeded and slice
8 baby sweetcorn
113g/4oz baby asparagus
1 level tbsp soy bean paste
142ml/¼pt chicken stock made with Bovril
salt and freshly ground black pepper
chopped chives, to garnish

40 min · Medium

Directions

1. Cook the egg or rice noodles in a large pan of boiling lightly salted water, according to packet instructions, until tender. Drain and keep warm.

2. Mix the minced pork in a bowl with the soy sauce and sherry. Dry-fry it until it turns brown and is cooked. Drain off any fat.

3. Heat the oil in a wok or a deep frying pan and add the garlic, ginger, chillies, spring onions, red pepper, sweetcorn amd asparagus. Stir-fry for 2 minutes, then stir in the soy bean paste. Cook for 1 minute and then add the chicken stock.

4. Bring to the boil, then reduce the heat a little and let the sauce simmer gently for about 5 minutes, until it reduces and thickens.

5. Add the pork and cook gently for another 2-3 minutes. Season to taste, then mix the cooked noodles into the sauce.

6. Serve the hot spicy noodles immediately, sprinkled with some chopped chives.

main courses November 09, 2011 23:20