Pork and Mushroom Noodles
A rich, meaty Chinese-style sauce with pork mince and mushrooms, perfect for serving over noodles or anything else you choose…
Servings
4Servings
Servings
4Servings
Ingredients
Crispy shallot and garlic topping
  • 50mililitres peanut oil
  • 2cloves garlic
  • 100grams shallots
Seasoning sauce
  • 2 – 3teaspoons light soy sauce
  • 2 – 3teaspoons fish sauce
  • 1 teaspoon dark soy sauce
  • 2teaspoons oyster sauce
  • 2tablespoons shaoxing rice wine
  • 1.5 tablespoons hoisin sauce
  • 2teaspoons sesame oil
  • 1teaspoon sugar
The rest…
  • 10grams small dried prawns/ shrimp(finely chopped, about 1 tablespoon – optional)
  • 500grams pork mince
  • 250grams Asian mushrooms (e.g. shiitake, oyster)(diced)
  • 75grams spring onion(chopped – about 4 in total)
  • 15grams ginger(finely chopped – about 1 heaped tablespoon)
  • 1/4 teaspoon five spice powder
  • 100mililitres water
  • 1.5teaspoons cornstarch dissolved in 50ml water
  • Noodles of your choice to serve
Instructions
  1. Thinly slice the shallots and garlic and fry in the peanut oil over medium-low heat for around 7 – 10 minutes until they start to turn brown around edges. Turn heat down to low, stirring regularly, till browned and crispy, anything between 5 – 10 mins depending on the thickness of the shallots and garlic, but be careful not to burn them. Drain the shallots and garlic, but reserve the oil – once cool, separate any clumps from the shallot and set aside.
  2. Combine 2 teaspoons each of the light soy and fish sauce with the remaining seasoning sauce ingredients and still well to dissolve the sugar. Set aside.
  3. Fry the chopped dried prawns in the reserved oil for a few minutes till they start to brown. Add the ginger and spring onion for and cook for 2 minutes till fragrant and soft. Add the pork and fry for 2 – 3 minutes till almost cooked, breaking up the meat as you go along. Add the mushrooms and five spice powder and cook for a further 2 minutes till mushrooms start to soften.
  4. Add the liquid seasonings and water and simmer for 15 mins.
  5. Stir in the cornstarch mix and simmer for a further 5 minutes. Taste for seasoning and add remaining soy and fish sauce if you like it saltier.
  6. Serve over noodles.