Hands On Time : 15 minutes
Cooking Time: 5 minutes
1 tbsp rapeseed oil
250g pork mince
1 red chilli, thinly sliced
3 garlic cloves, finely grated
Thumb-sized piece of fresh ginger, peeled and finely grated
2 tsp sugar
4 tbsp reduced salt soy sauce
2 tbsp Chinese rice wine
6 Szechuan peppercorns, ground
200g green beans, trimmed and sliced on the diagonal
200g ready to wok flat rice noodles
6 spring onions, thinly sliced, plus extra to serve
1)Before you start bring a large saucepan of salted water up to the boil along with preheating a large frying pan over a medium–high heat. Add the noodles to the pot of boiling water and cook for a minute or two or according to the packet instructions, drain.
2)Add the oil to the pan and then the pork mince, use a wooden spoon to break it up as you fry it. Cook until meat is slightly browned.
3)While the mince is frying thinly slice the chilli, grate the garlic and ginger then add them to the stir-fry for a further 30 seconds.
4)Add the sugar, soy sauce, rice wine, Szechuan peppercorns and continue to stir-fry for a minute, add the sugar snaps, noodles and the spring onions to this and toss so the noodles absorb all the juices and taken on all the flavours from the pan.
5)Serve the spicy pork warm with a sprinkling of sliced spring onions and chillies.