One of my absolute favourite meals that you can cook in 10 or so minutes is crispy pork with rice noodles. 






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  • 200 g ready to wok flat rice noodles
  • 3 tsp (15 ml) canola (rapeseed) oil
  • 250 g pork mince
  • 1 red chilli
  • 3 garlic cloves
  • Thumb-sized piece fresh ginger, peeled 
  • 2 tsp sugar
  • ¼ cup (60 ml) reduced salt soy sauce
  • 1½ tbsp (30 ml) Chinese rice wine
  • 6 Szechuan peppercorns, ground
  • 200 g sugar snap peas, trimmed and sliced on the diagonal
  • 6 spring onions, thinly sliced, plus extra to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Before you start bring a large saucepan of salted water up to the boil along with preheating a large frying pan over a medium–high heat. Add the noodles to the pot of boiling water and cook for a minute or two or according to the packet instructions, drain.
  2. Add the oil to the pan and then the pork mince, use a wooden spoon to break it up as you fry it. Cook until meat is slightly browned.
  3. While the mince is frying thinly slice the chilli and grate the garlic and ginger then add them to the stir-fry for a further 30 seconds.
  4. Add the sugar, soy sauce, rice wine, Szechuan peppercorns and continue to stir-fry for a minute, add the sugar snaps, noodles and the spring onions to this and toss so the noodles absorb all the juices and taken on all the flavours from the pan.
  5. Serve the spicy pork warm with a sprinkling of sliced spring onions and chillies.