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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Anyone who likes spaghetti Bolognese is already halfway to loving this Chinese version, with its spicy pork sauce and cooling cucumber. Ingredients:
2 tablespoons oyster sauce |
1 tablespoon sweet chili sauce |
2 tablespoons soy sauce |
1/2 cucumber |
2 tablespoons vegetable oil |
1 tablespoon fresh ginger, grated |
3 scallions, finely chopped |
1 lb ground pork |
1 tablespoon cornstarch |
1 tablespoon chinese rice wine or 1 tablespoon dry sherry |
1 lb fresh egg noodles |
Directions:
1. Stir together the oyster, sweet chili and soy sauces with 1/2 cup water. Using a potato peeler, shave the cucumber lengthwise, either side of the central seeds, into thin ribbons.
2. Heat a wok. Add the oil, followed by the ginger and scallions; stir-fry over a high heat for 30 seconds.
3. Add the pork and stir-fry for 4–6 minutes until browned.
4. Add the sauce mixture and simmer for 4 minutes.
5. Mix the cornstarch with the rice wine and add to the meat, stirring. Simmer until the sauce thickens.
6. Put the noodles in a large bowl and pour over a kettleful of boiling water. Allow them to soften for 4 minutes; drain well. Divide the noodles between 4 warmed bowls. Top with the spicy pork and a few furls of cucumber.
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