Spicy Pork Noodles

Preparation info

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Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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 (11 oz) fresh hokkien noodles, blanched
  • 3 tablespoons peanut oil
  • 2 small dried chillies
  • 2 cloves garlic
  • 5 slices of peeled ginger
  • 2 tablespoons chilli bean paste
  • 1 tablespoon shaoxing
  • light soy sauce, to taste
  • 1 teaspoon salt
  • 30 g (1 oz) yellow rock sugar
  • 1 cassia bark stick
  • 600 ml (21 fl oz) fresh chicken stock
  • 1 spring onion (scallion), finely sliced on the diagonal
  • chilli sauce, to serve


    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. Add the pork and gently stir-fry for a further 2 minutes. Deglaze the wok with the shaoxing, and add the soy sauce, salt, sugar and cassia bark. Cover with chicken stock. Bring to the boil, then lower to a gentle simmer, simmering uncovered for about 1½ hours, or until tender.

    Reheat the noodles in boiling water and drain. Place them in a large bowl and spoon the pork over. If the sauce is not quite thick enough, reduce over high heat for a minute or two, then pour the sauce over the noodles and sprinkle with spring onion. Serve with your favourite chilli sauce.