Chinese Style Bolognese
Delicious bowl of of noodles soaked in a Chinese style bolognese sauce
Ingredients
500g minced pork, approx. 10% fat
150g oyster mushrooms, roughly torn apart
4 spring onions, finely chopped
3 cloves garlic, finely chopped
1 tablespoon vegetable oil
½ red pepper, roughly diced
200g dried egg noodles (2-3 nests of noodles)
2 teaspoons cornflour
2 tablespoons coriander, chopped
1 teaspoon sesame oil
The Sauce
1 teaspoon chilli bean sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon tomato paste
1 teaspoon brown sugar
200ml Tsingtao beer
200ml chicken stock
¼ teaspoon salt
Method
Preparation
Soak the egg noodles in hot water for 3-5 minutes.
Once the noodles have separated, drain the water and place them on a clean tea towel, in a tray to dry out and stay separate.
Finely chop the spring onions and garlic.
Roughly tear apart the oyster mushrooms and then dice the red pepper in small rough dices.
In a small mixing bowl, combine ‘The Sauce’ ingredients and set aside.
Cooking
Heat 1 tablespoon of vegetable oil over high heat until smoking hot. Add the spring onions & garlic, and then the pork mince and stir fry, whilst chopping through the meat to separate well for a minute until browned and cooked through.
Then add the red peppers and the mushrooms and continue stir frying on a high heat for a further minute.
Next, pour in the sauce, cooking the entire mixture over medium heat, folding occasionally, for approx. 10 minutes or until well combined.
Separately, mix 2 tsp cornflour with a couple of teaspoons of water to create a paste, and add to the meat, stirring until sauce has thickened and reached a velvety texture.
SERVING
Ladle the sauce on top of the noodles and garnish with the remaining chopped spring onion and coriander.
500g minced pork, approx. 10% fat
150g oyster mushrooms, roughly torn apart
4 spring onions, finely chopped
3 cloves garlic, finely chopped
1 tablespoon vegetable oil
½ red pepper, roughly diced
200g dried egg noodles (2-3 nests of noodles)
2 teaspoons cornflour
2 tablespoons coriander, chopped
1 teaspoon sesame oil
The Sauce
1 teaspoon chilli bean sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon tomato paste
1 teaspoon brown sugar
200ml Tsingtao beer
200ml chicken stock
¼ teaspoon salt
Preparation
Soak the egg noodles in hot water for 3-5 minutes.
Once the noodles have separated, drain the water and place them on a clean tea towel, in a tray to dry out and stay separate.
Finely chop the spring onions and garlic.
Roughly tear apart the oyster mushrooms and then dice the red pepper in small rough dices.
In a small mixing bowl, combine ‘The Sauce’ ingredients and set aside.
Cooking
Heat 1 tablespoon of vegetable oil over high heat until smoking hot. Add the spring onions & garlic, and then the pork mince and stir fry, whilst chopping through the meat to separate well for a minute until browned and cooked through.
Then add the red peppers and the mushrooms and continue stir frying on a high heat for a further minute.
Next, pour in the sauce, cooking the entire mixture over medium heat, folding occasionally, for approx. 10 minutes or until well combined.
Separately, mix 2 tsp cornflour with a couple of teaspoons of water to create a paste, and add to the meat, stirring until sauce has thickened and reached a velvety texture.
SERVING
Ladle the sauce on top of the noodles and garnish with the remaining chopped spring onion and coriander.