Spicy Pork Hand-Pulled Dumpling Wrapper Noodles
Spicy Pork Hand-Pulled Dumpling Wrapper Noodles
Ingredients
For the Pork
- 2 tbsp neutral oil
- 200g pork mince
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp doubanjiang (fermented broad bean paste)
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp Sichuan peppercorns, lightly crushed
For the Noodles
- 250g store-bought round dumpling wrappers
- 1 tbsp neutral oil
To Serve
- 1/2 cucumber, thinly sliced
- 1 tbsp sesame seeds
- 1 tbsp chopped coriander
- Crispy Chilli Oil (recipe in link below)
Instructions
- 1
Heat 2 tbsp neutral oil in a wok or large frying pan over medium-high heat. Add the pork mince and stir-fry until browned and broken up. Drain off any excess oil.
- 2
Add the Shaoxing wine, light soy sauce, dark soy sauce, doubanjiang, ginger, garlic and Sichuan peppercorns to the pork. Stir-fry for another 2-3 minutes until fragrant and well combined. Set aside.
3 min - 3
Brush one side of each dumpling wrapper with oil. Stack 5-6 wrappers together and, using a sharp knife, cut into long, thin noodles. Gently pull the noodles apart to separate them.
- 4
Bring a large pot of water to the boil. Add the noodles and cook for 1-2 minutes, or until they float to the surface and are cooked through. Drain well.
2 min - 5
Add the noodles to the pork mixture and toss to combine. Serve immediately, topped with sliced cucumber, sesame seeds, coriander and a generous drizzle of Crispy Chilli Oil.
