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    Spicy Pork Noodles

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    Spicy Pork Noodles

    Anyone who likes spaghetti Bolognese is already halfway to loving this Chinese version, with its spicy pork sauce and cooling cucumber.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp oyster sauce
    • 1 tbsp sweet chilli sauce
    • 2 tbsp soy sauce
    • ½ cucumber
    • 2 tbsp vegetable oil
    • 3cm fresh ginger, grated
    • 3 salad onions, finely chopped
    • 500g ground pork
    • 1 tbsp cornflour
    • 1 tbsp Chinese rice wine or dry sherry
    • 600g fresh egg noodles


    1. Stir together the oyster, sweet chilli and soy sauces with 125ml 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 salad onions; stir-fry over a high heat for 30 seconds. Add the pork and stir-fry for 4–6 minutes until browned. Add the sauce mixture and simmer for 4 minutes. Mix the cornflour with the rice wine and add to the meat, stirring. Simmer until the sauce thickens.
    3. 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 mince and a few furls of cucumber

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