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
Olive oil
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
Method
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.
Enjoy!
Cooked this for tea tonight, perfect! thank you :-)
ReplyDeleteEven my daughter liked it!
John,
ReplyDeleteThat's great! I get really happy when I hear that people have tried recipes from here and liked them.
Added bonus with your daughter liking it too.
I hope you'll find more stuff here to try in future.
// Mike
Fantastic recipe. Loved and love it. Love spicy stuff but this is just right :) Thanks a lot :)
ReplyDeleteYou are more than welcome! It's always nice when people like what I post here.
ReplyDeleteI hope you'll find some more recipes here, either now or in future, that you'll like.
// Mike
made today, was beautiful, definately going to make it again
ReplyDeletethis recipe is awesome i have cooked this so many times now! i add water chestnuts and tonight am going to try it with mushrooms everyone loves this one! thanks!
ReplyDeleteCan I use normal cooking onion rather than spring onion or is it not the same? :)
ReplyDeleteHi Del,
ReplyDeleteThey are a bit different, but if you like a slightly sharper flavour I can't see why you couldn't swap.
As I normally say, freestyle it to your hearts content... ;)
The spring onion are normally a bit softer and have a milder flavour. Having said that - I normally put diced 'cooking' onion onto tacos so I am with you on this one.
// Mike