Chilli Crisp Pork Noodles
A quick, flavour-packed dish with crispy pork, silky noodles, and a bold chilli crisp punch.
15 minutesPrep Time
10 minutesCooking Time
2Servings
Shop Ingredients
Makes 2 servings2 x 85g Packets of Instant Noodles, such as Indomie or Maggi
Small handful of Coriander Leaves
Small handful of Crispy Fried Shallots
Chilli Crisp Sauce
3 Tablespoon Chilli Crisp
1½ Tablespoon Rice Wine Vinegar
1 Tablespoon of Soy Sauce
1 Tablespoon White Miso
1 Tablespoon Tahini
1½ Teaspoon of Sesame Oil
½ Teaspoon of White Sugar
Zest of 1/4 medium-sized orange
Cirspy Pork Belly
2 Tablespoon of Neutral Oil
250g Lean Pork Mince
2 Garlic Cloves, peeled and minced
2 Teaspoon of Ginger
½ Teaspoon of Fennel Seeds
½ Teaspoon Ground Cumin
½ Teaspoon of Ground Coriander
Directions
- In a medium bowl, combine all ingredients for the chilli crisp sauce and stir well. Set aside.
- Bring a medium saucepan of salted water to the boil.
- Heat a medium frying pan to a high heat with the oil. Once hot, add the pork mince and cook until starting to turn golden brown, stirring regularly, for 5-6 minutes. Reduce the heat to medium and add the garlic, ginger, fennel seeds, ground cumin and ground coriander and cook until fragrant, stirring often, for 1-2 minutes. Remove from the heat.
- Add the instant noodles to the boiling water, and cook according to the packet instructions. Drain, reserving a little of the cooking water.
- Take two serving bowls and divide the chilli crisp sauce and crispy pork between them, then add 1 tablespoon of noodle water to each bowl. Divide the noodles between the two serving bowls. Just before serving, mix well to combine, and then garnish with the coriander leaves and crispy shallots.