Tuesday, 21 July 2009
Recipe - Crispy Soy and Honey Pork Mince with Egg Noodles
This is another one of those recipes that I don't really know where it comes from but I keep cooking. It might be something I've found in cookbook or a magazine, or even something I've tried to recreate from restaurant meal somewhere. Never mind, it's nice and I like it.
As you can see there are not many ingredients to it and I prefer to keep it that way. If you want to freestyle it, go ahead - adding stuff like green peas etc would work really well.
It doesn't have any real spice added so use some nice chili sauce like Sriracha to kick it once you got it in front of you.
As the title says, it's supposed to be a bit crispy. Looking at the packaging for the pork mince I bought I saw that the recommended cooking method and time was to pan fry it for 40 minutes. Yes, you read that right. 40 minutes. They must be a) on drugs, b) mental, c) very afraid of lawsuits or d) all of the above.
Enough bitching about stupid labelling, let's have a look at the recipe.
Ingredients (serves 4)
4 nests of medium egg noodles
500g pork mince
1 - 2 cloves of garlic, finely chopped
4 spring onions, sliced (save some for decoration)
4 tbsp soy sauce
2 - 3 tbs runny honey
Fried crispy onions, optional for decoration
Heat the olive oil in a frying pan on a medium to high heat. Add the mince and fry until it starts to change colour, add the garlic and spring onions. Keep frying until all liquid has evaporated and the mince starts to brown up.
Add the soy sauce and honey and keep frying whilst stirring all the time. Let the liquids cook in and allow the mince to crisp up properly.
In the meantime, cook the noodles according to the packaging.
Once the mince is crispy enough for your liking, serve it on top of the noodles. Top with some spring onions slices and crispy onions.