Szechuan noodles with water chestnuts
Monday - May 13, 2019 12:46 pm , Category : RECIPES
375 g (12 oz) medium egg noodles
1 tbsp olive oil
250 g (8 oz) minced pork
2.5 cm (1 in) piece of fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
2 spring onions, trimmed and sliced on the diagonal, keeping white and green parts separate
1 red pepper, halved deseeded, and finely sliced
3 tbsp soy sauce, or more, to taste
3 tbsp black bean sauce
2 tsp caster or granulated sugar
90 g (3 oz) bean sprouts
1×220 g can water chestnuts, drained and halved
Salt and black pepper
Cook the noodles according to packet instructions. Drain, refresh under cold running water, and set aside.
Heat the oil in a wok or large non-stick frying pan and stir-fry the pork for about 2 minutes until brown. Add the ginger, garlic, white parts of the spring onions, and the red pepper, and stir-fry for a few minutes more.
Stir in the 3tbsp soy sauce, the black bean sauce, sugar, and 5 tbsp water, and boil for few minutes.
Add the bean sprouts and water chestnuts, and the noodles to the pan, then toss over a high heat for about 2 minutes until everything is hot.
Check the seasoning, and add more soy sauce if you like. Serve immediately, with the green spring onions scattered on top.