Fast Firecracker Spicy Pork Noodles

Nutrition per serve

Ingredients

• 1pcs ginger
• 1pcs carrot
• 40g radish
• 1pcs spring onion
• 1bunch coriander
• 1clove garlic
• 25g sriracha chilli sauce
• 300g lean pork mince
• 150g egg noodles
• 50g baby spinach leaves
• 10ml white vinegar
• 15ml honey
• 15ml soy sauce
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Pickle carrot and radish
   Finely grate half the ginger*. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the radish, then stack the slices and cut into matchsticks. Put the ginger, 2 tsp white vinegar, 2 tsp water and 1 tsp honey in a bowl and stir until the honey dissolves. Add the carrot and radish and toss to combine. Set aside to pickle.
2. Step 2 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the spring onion. Pick the coriander leaves, then finely chop the stems. Crush or finely chop the garlic. Combine the garlic, sriracha sauce, 1½ tbs water, 1 tbs soy sauce and 2 tsp honey in a bowl and season with pepper.
3. Step 3 — Cook pork mince
   PORK MINCE OPTION Heat a drizzle of oil in a medium deep frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Cook noodles and spinach
   Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Add the spinach and stir until wilted. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Add sauce
   Add the coriander stems to the mince and cook, stirring, for 30 secs or until fragrant. Add the sriracha sauce mixture and stir until combined.
6. Step 6 — Get ready to serve
   Add the noodles and spinach to the mince mixture and toss to combine. Taste, then season with salt and pepper. Divide the noodle mixture, pickled carrot and radish and pickling liquid among bowls. Scatter with the spring onion and coriander leaves to serve.

Allergens

Soy, Sulphites, Egg, Gluten, Wheat