A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this pork noodle dish as part of a banquet at home.
Ingredients
- 6 dried shiitake mushrooms
- 250g pkt bean thread vermicelli noodles
- 2 tablespoons peanut oil
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, crushed
- 2 small fresh red chillies, thinly sliced
- 5 shallots, ends trimmed, thinly sliced
- 400g pork mince
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon water
- 2 teaspoons cornflour
- 150g firm tofu, cut into 2cm pieces
Method
- Step 1Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 1 hour to soak. Drain, reserving 250ml (1 cup) of liquid. Thinly slice.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain.
- Step 3Heat oil in a wok over high heat. Stir-fry the ginger, garlic, mushroom, half the chilli and three-quarters of the shallot for 2 minutes. Add the mince and stir-fry for 3 minutes.
- Step 4Add soy sauce, hoisin sauce and reserved liquid. Cook for 2 minutes. Combine water and cornflour in a bowl. Add to the sauce and stir until it thickens. Stir in noodles and tofu until heated through. Top with remaining chilli and shallot.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1613 kj
Energy
15g
Fat Total
4g
Saturated Fat
5g
Fibre
20g
Protein
36mg
Cholesterol
634.27mg
Sodium
3g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as part of a banquet.
- Author: Cynthia Black
- Image credit: Steve Brown
- Publication: Australian Good Taste
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