Bouncing with taste, Sichuan noodles with minced pork, another recipe from the Waitrose kitchen, comes highly recommended.
Miso and chilli paste don't come cheap but the outlay is worth it to make this straightforward stir fry.
Can't find a link to the recipe so will have to fill you in with the instructions for the recipe.
- Mix 200mls of fresh chicken stock with 2tbsp of soy sauce, 1tbsp of white miso paste, 1 tsp of cornflour mixed into 1tbsp of water and a tablespoon of chilli paste.
- Brown a large pack of minced pork for about 6-8 minutes and set aside.
- Then fry two garlic cloves and a little chopped ginger before adding two large carrots finely sliced or julienned.
- Pop the pork back in the pan add some straight to wok noodles, four chopped spring onions, 100 grams of spinach leaves and the sauce.
- Cook for a few minutes and then add a good sprinkling of coriander ( I use the Waitrose frozen coriander for recipes like these as it gives a big hit of flavour).
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