Wheat Noodles with Minced Pork

Soft noodles coated in a dark, glossy sauce, tossed with pork seared over high heat. The scent of soy and toasted sesame should dominate at the finish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 668
• Protein: 28 g
• Carbs: 61 g
• Fat: 33 g

Ingredients

• 300 g Chinese wheat noodles ( dry )
• 400 g Ground pork ( fresh )
• 2 piece Bok choy ( quartered )
• 3 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced diagonally )
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp Sesame oil
• 1 tsp Brown sugar
• 2 tbsp Peanut oil
• 1 pinch Sichuan peppercorn ( crushed )
• 20 g Fresh ginger ( finely minced )

Instructions

1. Cooking the noodles

   Plunge the wheat noodles into boiling water. They should remain firm to the bite; do not overcook them as they will finish cooking in the sauce.

2. Preparing the garnish

   Chop the garlic and ginger. Cut the spring onions into bias slices. Cut the pak choi into quarters lengthwise.

3. Searing the meat

   Heat the peanut oil in a wok or a large skillet. When the oil smokes slightly, add the ground pork. The meat should brown and become crispy.

4. Sautéing vegetables and aromatics

   Add the garlic, ginger, Sichuan pepper, and pak choi. Sauté for 2 minutes until the green leaves wilt slightly but the stems remain crunchy.

5. Binding and finishing

   Pour in the rice wine, soy sauce, and brown sugar. Add the drained noodles. Mix vigorously so the sauce coats every strand. Finish with sesame oil and spring onions.

Chef's tips

• Do not rinse the noodles with cold water; the residual starch helps the sauce cling.
• The wok must be piping hot before adding the meat to achieve the Maillard reaction that provides flavor.

Storage

Keeps for 2 days refrigerated. Reheat in a pan with a splash of water to loosen the noodles.