Spicy Pork Noodles

Preparation info
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By Neil Perry

Published 2008

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This is a perfect lunch for two. I’m a big fan of making this dish really hot, with a bit of extra chilli on the side, but if the chilli bean paste is enough for you, just serve it as it is. A julienne of deseeded cucumber is another welcome addition — the dish is then hot and cooling at the same time.


  • 400 g (14 oz) boneless pork belly, skinned and cut into bite-sized cubes
  • 320 g (


Cover the pork with cold water in a pot and bring to the boil. When the scum rises to the top, drain the pork, rinse it under fresh cold water and pat dry with paper towel.

Heat a wok until just smoking. Add the peanut oil to the wok and, when hot, add the dried chillies, garlic and ginger and stir-fry until fragrant. Add the bean paste and stir-fry for a minute more. A