This is without a doubt one of my favourite noodle dishes — Chinese Spaghetti Bolognaise! It’s great to sit down with a cold beer and dig into a big bowl of these noodles; you really don’t bother talking until it’s all gone. The fresh shanghai noodles have a wonderful silkiness and the minced pork looks like a good bolognaise sauce. The cucumbers give it a really great crunch and coolness, and the Sichuan pepper brings that wonderful hot numbing sensation. All up, it’s a cracking dish.
Marinate the pork in the dark soy sauce and
Reheat the wok and stir-fry the garlic, ginger and spring onions until fragrant. Add the sesame paste, chilli oil, soy sauce, remaining salt and chicken stock and simmer for 5 minutes, then return the pork to the wok. Cook the noodles in a large pot of boiling water for 2 minutes and drain well.
Put the hot noodles in a large bowl, ladle the sauce over the top and sprinkle with the Sichuan pepper. Top with the cucumber to serve.
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