Chili-Garlic Pork Noodles

Spicy

Quick

with Peppers and Celery

7 min

Difficulty: 2/3

Asian

Pork and sambal-style sauce make a playful pair in this spicy noodle dish. Savoury vegetarian oyster sauce adds a Southeast Asian twist, while crowd-pleasing crispy shallots add a tasty crunch. These noodles will disappear in no time!

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Spicy

Quick

Ingredients

Ground Pork

250 g

Chow Mein Noodles

200 g

Sweet Bell Pepper

1 unit(s)

Celery

3 unit(s)

Green Onion

2 unit(s)

Garlic, cloves

3 unit(s)

Ginger

30 g

Vegetarian Oyster Sauce

0.25 cup

Chili-Garlic Sauce

2 tbsp

Gravy Spice Blend

2 tbsp

Crispy Shallots

28 g

Oil

1.5 tbsp

Sugar

2 tsp

Pepper

0.125 tsp

Salt

0.125 tsp

Preparation

Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, core, then cut pepper into 1/4-inch slices.
Thinly slice celery crosswise.
Thinly slice green onions.
Peel, then mince or grate garlic.
Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Reference ginger guide.)

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook, stirring occasionally, until starting to soften, 1-2 min.
Add peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Meanwhile, reheat the same pan (from step 2) over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.
Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Sprinkle 2 tsp (4 tsp) sugar over top. Cook, stirring often, until pork is dark golden-brown, 2-3 min.

Add Gravy Spice Blend, garlic and ginger to the pan with pork. Cook, stirring often, until aromatics are fragrant and pork is coated, 1 min.
Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
Once simmering, cook, stirring often, until sauce thickens slightly, 1-3 min.
Remove from heat, then add veggies. Season with pepper, to taste, then stir to combine.

Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 1/4 cup (1/2 cup) noodle cooking water.
Drain noodles, then rinse under warm water. Return noodles to the same pot. Using a pair of scissors, cut up noodles in the pot.
Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
Cover to keep warm.

Add pork, veggies, sauce and reserved noodle cooking water to the pot with chow mein.
Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
Divide chili-garlic pork noodles and any remaining sauce in the pot between plates.
Sprinkle with crispy shallots and remaining green onions.
Drizzle remaining chili-garlic sauce over top.