This noodle recipe from Hugo Arnold is the ultimate comfort food.
"This is light and fresh tasting and can be made in minutes. You could substitute chicken
mince for pork and add in other vegetables, such as mange tout, tender-stem broccoli or asparagus, for more of a bite." - Hugo Arnold
Yield: Serves 4
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2cm piece fresh ginger, peeled and grated
- 2 garlic cloves, crushed
- 2 red chillies, de-seeded and finely sliced
- 500g pork fillet, minced (ask your butcher if you prefer)
- 4 tablespoons chilli jam
- 100g beansprouts
- 300ml hot homemade or good quality chicken stock
- 200g rice noodles, cooked
- 2 scallions, thinly sliced
- Heat the oil in a large frying pan over a high heat.
- Add the sesame seeds, ginger, garlic and chilli and cook for 2–3 minutes. Remove from the
saucepan and set aside.
- Add the pork to the pan and cook until golden brown. Stir in the chilli jam, beansprouts and
scallions and stir-fry for another 2-3 minutes. Put the sesame seed, ginger, garlic and chilli
back into the pan.
- Pour in the stock and mix well. Bring back to the boil and cook for 6-8 minutes, until the
liquid is well reduced.
- Divide the cooked rice noodles between four warmed bowls and top with the chilli pork
and garnish with the sliced scallions.