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“Anyone who likes spaghetti Bolognese is already halfway to loving this Chinese version, with its spicy pork sauce and cooling cucumber.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together the oyster, sweet chili and soy sauces with 1/2 cup water. Using a potato peeler, shave the cucumber lengthwise, either side of the central seeds, into thin ribbons.
  2. Heat a wok. Add the oil, followed by the ginger and scallions; stir-fry over a high heat for 30 seconds.
  3. Add the pork and stir-fry for 4–6 minutes until browned.
  4. Add the sauce mixture and simmer for 4 minutes.
  5. Mix the cornstarch with the rice wine and add to the meat, stirring. Simmer until the sauce thickens.
  6. Put the noodles in a large bowl and pour over a kettleful of boiling water. Allow them to soften for 4 minutes; drain well. Divide the noodles between 4 warmed bowls. Top with the spicy pork and a few furls of cucumber.

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