With pork mince left over from yesterday, I looked up a recipe I'd used before in an old Waitrose Food Illustrated magazine for spicy pork noodles. Whilst pulling the various ingredients out of the cupboards before I got started, I noticed that the sweet chilli sauce was looking a bit worse for wear and when I checked the best before date, it said March 2009 - oops! It normally goes in the sauce with the oyster and soy sauces, but I substituted some fresh red chilli at the beginning and a spoonful of sugar to the sauce.
- Stir-fry a few chopped spring onions, some chopped red chilli and some grated fresh ginger.
- Add about 250g pork mince and fry until browned.
- Mix together a good tablespoon oyster sauce, the same of soy sauce and a pinch of sugar, then mix in with the mince. Stir and simmer for a couple of minutes.
- Mix a good teaspoon of cornflower with a couple of teaspoons of Chinese cooking wine to a smooth paste. Add it to the mince and stir to thicken.
I served the spicy mince with a small pile of noodles and some tenderstem broccoli - lots of nice flavours in the mince with the simple noodles and clean-tasting broccoli worked well together.
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