Crispy Noodles with Spicy Pork

Ma Yi shang shu

125g dried bean thread noodles

400ml groundnut or vegetable oil, plus 1 tablespoon

250g minced pork

1tablespoon dark soy sauce

2teaspoons Shaoxing rice wine or dry sherry

2 teaspoons sesame oil

1tablespoon peeled and chopped fresh root ginger

2tablespoons finely chopped garlic

4tablespoons finely chopped spring onions

2 teaspoons dark soy sauce

2teaspoons light soy sauce

1tablespoon chilli bean sauce

1teaspoon roasted ground Sichuan peppercorns

chopped spring onions, to garnish

I particularly like this version out of many of this Sichuan dish, where the noodles are fried first, resulting in a crispy texture complemented by the spicy sauce.

1. Separate and break the noodles up in a paper bag, to stop them flying all over the place.

2. Heat a wok until it is hot, then add the 400 ml(14 fl oz) groundnut or vegetable oil. When the oil is hot and slightly smoking, deep-fry the bean thread noodles in several batches. They will immediately puff up andtriple their volume. Remove them quickly with a slotted spoon and drain over kitchen paper. Set the noo-dles aside and wipe the wok clean. Strain the oil through a fine sieve and store for reusing.

3. Combine the pork with the soy sauce, rice wine or sherry and sesame oil in a bowl.

4. Reheat the wok until it is hot, then add the remaining 1 tablespoon groundnut or vegetable oil. When theoil is hot and slightly smoking, add the ginger, garlic and spring onions and stir-fry for 20 seconds. Then add the pork mixture and stir-fry for 2 minutes. Add the rest of the ingredients and bring the mixture to a simmer. Mix well and continue to cook over a high heat for about 5 minutes.

5. Add the fried noodles to the wok and mix quickly. Ladle into a large serving bowl, garnish with chopped spring onions and serve immediately.

qingquang

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