It’s a different take on the classic Asian dish, but the deliciousness is all there. These sweet and sour pork noodles are full of tang and tartness, giving you serious comfort-food feels. The addition of Sichuan pepper really brings on a delightful hum in your mouth, but feel free to leave it out if it’s not to your liking.
1/2 tsp Sichuan peppercorns, optional
1 tbsp peanut oil
500g (1 lb) pork mince
1 x bottle of Thai Sweet & Sour Marinade, or try my homemade sweet and sour sauce recipe
250g (9 oz) dried thin egg or wheat noodles
1 bunch baby bok choy, leaves separated
sesame oil, to drizzle
sliced spring onion (scallions), to serve
fresh coriander (cilantro) sprigs, to serve
sliced cucumber, to serve (optional)
- Use a mortar and pestle to grind the Sichuan peppercorns until finely ground. Set aside for later.
- Heat the peanut oil in a large wok or frying pan over high heat. Add the pork and spread it out in the pan. Leave to sear and cook for 4-5 minutes (resist touching it!) or until you get some nice golden brown colour. Then stir-fry and break up the mince. Add the Thai Sweet & Sour sauce, then simmer for 5 minutes until the pork is cooked through. Stir in the ground Sichuan pepper, if using.
- Meanwhile, cook the noodles in a large saucepan of boiling water according to packet instructions. or until just cooked, adding the bok choy in the last 2 minutes of cooking.
- Drain the noodles and bok choy and divide among serving bowls. Top with the pork mixture. Drizzle with sesame oil and sprinkle with shallots and coriander. Serve your sweet and sour pork noodles with cucumber, if desired.
