This Asian version of an Italian classic delivered on every level. Easy to cook, budget friendly and so, so tasty. I think it will become as much of a staple in our house as the Italian version. You must have also noticed by now that I love to dress up my dishes with a fresh, crunchy garnish. For me it completes a meal but you could leave it off if you think it won’t appeal to the masses. You would be missing out though!
This is a stir fry method which requires lightning quick cooking. Follow the instructions below in the correct order to achieve the best results, that way you won’t have soggy noodles etc. As with all stir fry cooking, it is best to have all of the ingredients ready to go. Be like me and pretend you are on a cooking show!!
Prep time: 30 Minutes Cooking time: 15 Minutes $ Low Budget
Oil for frying (I used peanut but any vegetable, canola etc will do)
375gm packet of flat rice stick noodles
500gm lean pork mince
2 cloves of garlic, finely minced
1 stalk of lemongrass, finely chopped
3cm piece of ginger, grated or finely chopped
2 spring onions, chopped
1 punnet of shitake mushrooms*
227gm tin of sliced water chestnuts, drained & roughly chopped*
2 tbs of Asian chilli jam*
2 tbs of shaoxing wine*
2 tbs of oyster sauce
2 tbs of soy sauce
1 tbs of rice wine vinegar
2 tbs of mirin seasoning
1/2 bunch of coriander, roughly chopped
For the Topping:
1/2 cup of coriander leaves
2 spring onions, finely sliced, diagonally
A handful of snow pea shoots, bottoms trimmed and discarded
1 red chilli halved, deseeded and finely sliced diagonally
Bring a large pot of water to the boil and cook the noodles for approximately 4-5 minutes so they are just under done. Drain and run under cold water to stop the cooking process.
Place the coriander leaves, spring onion, snow pea shoots and chilli in a small bowl and cover with cold water. Pop them in the fridge to crisp and freshen up.
In a mixing jug combine the oyster sauce, soy sauce, rice wine vinegar and mirin seasoning. Mix with a spoon to combine.
Heat a large wok to almost smoking and add a little oil. Brown the mince until cooked all the way through and any liquid has evaporated. If your wok is nice and hot there won’t be a lot of liquid. Place the mince in a bowl and set aside.
Add a little more oil to the wok and stir fry the mushrooms for 2-3 minutes or until cooked through. Add them to the mince.
Add a little more oil to the wok and add the water chestnuts. Stir fry for a couple of minutes and allow any liquid to evaporate. Add the ginger, garlic and lemon grass and fry for a further 60 seconds until aromatic. Stir in the chilli jam and then pour in the shaoxing wine. Continue stirring for another minute and then add the mince and mushrooms back to the wok. Allow the mixture to heat through, stirring frequently and then add the oyster sauce mixture, spring onions and coriander. Toss the mixture so that everything is coated in the sauce. Refresh the noodles under hot water, loosening them with your fingers or tongs. Drain well and add the noodles to the wok, tossing the whole mixture with tongs or spoons until the noodles are coated with the sauce and everything is nice and hot.
Divide the noodle mixture between 4 serving bowls. Drain the water from the garnish and place a nice little pile on top of each bowl and serve. I loved this dish…….divine.
* If you are unable to source fresh shitake mushrooms then use the dried shitakes available in the asian section of the supermarket. Reconstitute them in boiled water for 10-15 minutes before slicing.
* The best method for chopping water chestnuts is to drain them well and then just hit them with your knife in a one handed, up and down motion running across the board. Turn the board around in a half turn and repeat the process until you have nice little chunks
*Asian chilli jam and Shaoxing wine can be found in the Asian section of the supermarket. If you can’t get the chilli jam then you could use Sambal Oeleck as a substitute.