Noodles are soulfood. Even better if they taste and sound exotic. Enjoy Spaghetti Bolognese Asian style. That’s was at least my first thought, when I stumbled over Ground Pork Stir Fry Noodles. It tastes best in the autumn when fresh white cabbage is harvested.
Recipe for Ground Pork Stir Fry Noodles
2 medium onions; peeled and cut into slivers
2 medium carrots; small diced
450 g (1 lb) ground pork
3/4 – 1 tbsp (Korean) dried red pepper
1 fresh chili or 1 tsp chili flakes
3 cloves garlic; minced
1 tsp (Szechuan) Peppercorns
1 ½ tbsp Korean fermented bean paste
3/4 tbsp soy sauce
1 1/2 tbsp vinegar
1 tbsp brown sugar
50 ml water
50 g white cabbage; chopped to taste
300 g Asian noodles
- Firstly add oil to a large frying pot. Then add onions and carrots. Cook them until they are translucent. Remove and set aside.
- Pour in more oil. Afterwards add the ground pork. Stir fry and break it up into smaller chunks as it cooks.
- When the meat is almost browned through, add the garlic and the rest of the seasonings. Cook for a few more minutes
- Add the water to the pot and shortly after the kale. Cover the pot. Cook until the kale becomes wilted.
- Meanwhile cook the noodles according to the directions on the pack.
- Finally serve the ground pork sauce over the noodles.
Whole spices taste undeniably better. Crush them yourself. If they are not available, use ground ones.
Fresh is the magic word. Use fresh ingredients like e.g. garlic, ginger, turmeric, chili
Leftovers of the ground pork are a delicious filling for spring rolls.