FROZEN DUMPLINGS GET THE GOURMET TREATMENT WITH THIS EASY TAHINI-SOY SAUCE AND A GENEROUS DRIZZLE OF CRISPY CHILLI OIL
SPICY PORK NOODLES
SERVES 4
⅓ cup (80ml) dark soy sauce
400g pork mince
¼ cup (60ml) peanut oil
2 garlic cloves, crushed
2cm piece (10g) ginger, grated
2 long green shallots, finely chopped
¼ cup (70g) Chinese sesame seed paste (from Asian food shops) or tahini
2 tbs chilli oil
2 tbs light soy sauce
2 cups (500ml) chicken stock
500g fresh Shanghai noodles, cooked according to packet instructions
½ tsp Sichuan peppercorns, crushed
1 Lebanese cucumber, peeled, seeds removed, cut into matchsticks
Combine dark soy sauce and pork in a bowl. Cover and set aside for 10 minutes to marinate.
Place a wok over high heat until smoking, then add half the peanut oil. When oil is hot, add pork mixture and cook, breaking up mince with a wooden spoon, for 2-3 minutes until browned all over. Transfer to a bowl.
Reheat wok over high heat and add remaining 1 ½ tbs peanut oil. When oil is hot, add garlic, ginger and shallot, and cook, stirring, for 2 minutes or until fragrant and softened. Add sesame paste, chilli oil, light soy sauce and chicken stock, and simmer for 4-5 minutes until reduced. Return pork mixture to wok and cook for 1-2 minutes until heated through.
Divide noodles among bowls and ladle over
