We eat a lot of noodles in this house – supermodel soba (they’re skinny and brown), elegantly packaged dried udon and fresh Shanghai noodles made a few suburbs away. I love their slippery mouthfeel, the BW loves their spongy texture and the Small Girl loves flinging them around the kitchen as she eats. I don’t love picking them off the floor after dinner, but that’s another story.
Spicy Pork Noodles
We eat this particular noodle dish a lot – it’s great for busy work nights because you can make it in a flash and as long as you have mince, noodles and chillies, the rest of the ingredients are optional-ish.
We eat a less spicy version than we used to in deference to the Small Girl, but make a little bowlful of fish sauce and chopped red chilli to drizzle over ours. Quantities are approximate so don’t worry about weighing everything to the last gram.
For two (and a half):
300g pork mince (use more if you are particularly carnivorous)
2 cloves garlic, finely chopped
bunch of spring onions, finely chopped
handfuls of spinach or other stir-fryable greens, such as bok choy or beans
3Tbsp soy sauce – or to taste
2Tbsp fish sauce – or to taste
2 red chillies, finely chopped (take out the seeds if you’re a wimp)
about 200g noodles of your choice – those vacuum-packed ones are convenient but they also taste a bit glue-y. Fresh ones are best for speed and carbon footprint reasons.
Heat a heavy pan or wok and stir-fry the mince until really brown and crispy. Add the garlic, spring onions and chillies and cook for a few minutes. Cook the noodles according to the packet directions, then toss them and the greens into the pan. Slosh over the soy and fish sauces and toss everything together. Fling into bowls and eat with chopsticks (they make you eat more slowly, which is quite calming if you’re in a rush).