Spicy pork & sesame noodles

This recipe was inspired by my good friend Ellie who is a chef, food writer and all-round inspiration. She created an easy noodle recipe for BBC Good Food which uses sausage-meat instead of pork mince and I loved how simple but effective it was. I made a couple of tweaks/additions to her original recipe and now it’s one of the meals I make all the time – it’s really easy, full of flavour and any leftovers are great heated up the next day too.

Spicy pork & sesame noodles

Serves 2
Prep: 5 mins
Cook: 10-15 mins
oil (veg, sunflower or sesame)
3 pork sausages (I look for ones with over 90% pork content)
1 large or 2 small garlic cloves, peeled and finely grated
piece of ginger (about 25-30g), peeled and finely grated
1 red chilli, finely chopped
150g chestnut mushrooms, roughly chopped
2 egg noodle nests (about 110g)
100g fine green beans, trimmed and cut in half
2 tbsp soy sauce, plus extra to serve
1 tbsp sesame oil, plus extra to serve
2 spring onions, finely chopped
coriander leaves, chopped (optional, to serve)
sesame seeds (optional, to serve)
1. Heat a large frying pan or wok and add a splash of oil. Squeeze the meat out of the sausages into the pan and, using the back of a wooden spoon, break up the meat until it’s starting to resemble pork mince.
2. Fry the sausage-meat on a medium-high heat for 2-3 mins, until it’s coloured and starting to brown at the edges. Then stir in the prepped ginger, garlic and chilli and cook for a further couple of minutes, before adding the mushrooms.
3. Meanwhile, in a pan of boiling water, cook your noodles for 4 mins, adding the halved green beans for the final 2 mins.
4. Drain the noodles and beans and add them to the sausage pan. Mix everything together then add the soy sauce and sesame oil. Stir to coat.
5. Taste and add more soy sauce if needed, then serve in bowls, topped with chopped spring onions, coriander and sesame seeds. Serve with extra soy and sesame oil, if you like.

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