Versatile and satisfying, let noodles take you on a flavour excursion through Asia any night of the week. Be it a Malaysian-style creamy coconut laksa with udon, fresh and peppery pork noodles or crispy salmon with delicate, ginger-flavoured Japanese soba, noodles will turn simple meals into fast and vibrant feasts
that will have taste buds tingling for more.
Serves 4
500g pork mince
1 tsp Szechuan pepper, lightly crushed
1 tsp dried chilli flakes
2cm piece ginger, peeled and grated
2 cloves garlic, crushed
1 Tbsp sesame oil
1 Tbsp soy sauce
200g vermicelli rice noodles
1/2 cup oyster sauce
5 spring onions, sliced
2 long red chillies, sliced
1 cup mint leaves
1 cup coriander leaves
Baby cos lettuce leaves, to serve
1 Place the mince, Szechuan pepper, chilli, ginger, garlic, sesame oil and soy in a bowl and mix well to combine. Set aside for 10 minutes. Place the noodles in a bowl, pour over enough boiling water to cover and set aside for 2 minutes. Drain and set aside.
2 Heat a wok or large frying pan over high heat until hot. Add the mince and cook for 5 minutes, breaking any lumps with a wooden spoon, or until golden. Add the oyster sauce, noodles, spring onion, chilli, mint and coriander and toss well to combine.
3 Divide the noodles between bowls and serve with the lettuce leaves.
* For more recipes by Donna Hay click here.
