Savoury pork mince and noodles in a nutty, spicy sauce built on Sizzla. Our easy take on the Sichuan classic.
Serves: 4 | Prep: 10 min | Cook: 15 min
Ingredients
- 400 g dried wheat noodles
- 1 tbsp oil
- 300 g pork mince
- 2 cloves garlic, chopped
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 2 tbsp tahini or smooth peanut butter
- 1 tbsp black or rice vinegar
- 4 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
- ½ cup hot noodle water
- 2 heads bok choy, halved, and sliced spring onion
Method
- Cook the noodles according to the packet, adding the bok choy for the last minute. Save ½ cup of the cooking water, then drain.
- Meanwhile, heat the oil in a pan over high heat and fry the pork, breaking it up, until browned and crispy. Add the garlic and ginger for 1 minute, then 1 tbsp soy sauce.
- Whisk the tahini, remaining soy sauce, vinegar, Sizzla and hot noodle water into a smooth sauce.
- Toss the noodles in the sauce and divide between bowls.
- Top with the crispy pork, bok choy, spring onion and extra Sizzla.
Chef's tip: Let the pork sit undisturbed in the pan for a minute or two — crispy bits are the goal.
Allergens: Sizzla contains peanuts, sesame and soy.