Donal's Sizzling Pork & Sugar Snap Peas in 20 minutes.
Ingredients
HANDS ON TIME:15 minutes
COOK TIME: 5 minutes
SERVES: 2
- 1 tbsp rapeseed oil
- 250g pork mince
- 1 red chilli, thinly sliced
- 3 garlic cloves, finely grated
- Thumb-sized piece of fresh ginger, peeled and finely grated
- 2 tsp sugar
- 4 tbsp reduced salt soy sauce
- 2 tbsp Chinese rice wine
- 6 Szechuan peppercorns, ground
- 200g green beans, trimmed and sliced on the diagonal
- 200g ready to wok flat rice noodles
- 6 spring onions, thinly sliced, plus extra to serve
Method
- 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, 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.
