One of my absolute favourite meals that you can cook in 10 or so minutes is crispy pork with rice noodles.
- 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
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.
- 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.
- 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.
- 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.
- 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.
- Serve the spicy pork warm with a sprinkling of sliced spring onions and chillies.