Recipe Inspiration

Ingredients...

100ml vegetable oil

200g spring onions, finely chopped

50g root ginger, finely chopped

5 garlic cloves

50g red chilli, finely chopped

1.25kg pork mince

200g szechuan paste

800g tinned tomatoes, blended

75g Essential Cuisine Asian Master Base

1.8kg egg noodles, cooked to manufacturer’s instructions

300g mooli radish, cut into fine strips

100g coriander, roughly chopped

Salt and pepper to taste

Method...

1. Heat oil in a suitable pan over a high heat, add spring onion, ginger, garlic, chilli and stir fry for 1 minute

2. Add pork mince and fry for a further 3-5 minutes, breaking up any lumps. Add szechuan paste and cook for 2 further minutes

3. Stir in the tomatoes and Essential Cuisine Asian Master Base and simmer for 30 minutes until thick and sticky, season with salt and pepper to taste

4. Divide the hot cooked noodles into bowls and top with the meat sauce. Garnish with mooli and coriander

Chefs Tip

To make this recipe gluten free, replace the egg noodles with rice noodles!