Let's just have an appreciation moment for those glistening porky spicy noodles.
I don't even know what I can tell you about this one guys.
It is epic. These are my Spicy Pork Hand-Pulled Noodles.
You guys know we do a lot of noodles on this channel, but I'm going to come right out and say, I think
these are at the very top. If you kind of imagine like the very best most unctuous Italian pork ragu,
combine that with Sichuan spicy flavours, hand-pulled noodles, and all the good things, and
you've got this dish.
Let's get started on the sauce first of all, this is the simple part.
We want some oyster sauce, some soy sauce, some dark soy sauce, sugar and just a little dash of vinegar.
If you can get a hold of Chinese black vinegar, that would be the best one to use.
I've just got some regular rice vinegar here.
Just give that a mix.
The porky sauce part of this dish is totally not traditional at all. But it's really tasty, just trust me on this one.
I'm going to heat up a wok or a large frying pan. Add some oil.
Here is our very first non-traditional ingredient, and that is some cherry tomatoes.
Now stand back, because this is going to splash a little.
Want to do here is really blister those tomatoes. I want them to get all caramelised and charry on the outside.
That's going to release all of the sweetness and flavour.
We're kind of like wok roasting I guess, rather than oven roasting.
See that colour on that tomato? It's exactly what we want.
Why tomatoes? Tomatoes have a natural amount of glutamates. Which is flavour, umami,
and all those good things. Now I'm going to add some garlic and some ginger.
I'm going to go in with some spices, some ground Sichuan peppercorns. These guys are going to give us
beautiful numbing sensation and a very high kind of citrus note to them.
Some chilli powder. Here's the next non-traditional ingredient, and that is sweet paprika.
This is going to give us a beautiful red colour without flavouring the dish too much.
It's really good if you don't want to use a heap of chilli powder, because you can keep it really mild.
Now for the pork.
When that pork is just about cooked, pour in that sauce that we made earlier.
Turn the heat down a little bit, just let that pork simmer away and soak up all of that flavour.
Just a couple of minutes.
This pork is looking good. You guys will not believe the amount of intense flavour we have
in a short amount of time. I'm going to turn this off for a minute.
Let's go talk about our noodles. I've got some hand-pulled noodles here. You can find the video on
how to make these on my Youtube channel. They're at the point now where I want to stretch them a little more
as I put them into the boiling water. You just want to stretch these out straight into the water.
These noodles are kind of like a very rustic, hearty, chewy, beautiful texture to them.
They kind of remind me, I guess of like an Italian pappardelle or a fresh Italian pappardelle.
If you do want to use a pasta or an udon noodle as well, that would be a good substitute.
You don't have to go the trouble of making these from scratch, although it is worth it.
These only need a couple of minutes. But before they're finished, I'm going to scoop out some of this
cooking liquid. In case I want to thin down my sauce a little bit later on.
These are looking good. Take them over to my sauce, turn that heat on under the sauce.
Get those noodles in there!
This is the part I love. Give everything a mix in there. Look at that beautiful sauce and those noodles.
Some of that starchiness from the noodles is thickening up that sauce.
So I'm just going to add a little bit of that cooking liquid that we saved.
Just a dash.
Mix that through. Smell right now, so incredible.
Just pop this out into a serving plate.
Just a little sprinkling of spring onion.
There you go, spicy pork hand-pulled noodles.
I just don't know what is better than this. Look at that beautiful noodle.
The flavour of the Sichuan peppercorn, and that beautiful, that little bit of tanginess from that vinegar
really comes through. But I'm telling you, those noodles, they are the star of the show.
Mmm! Chewy, beautiful texture soaking up all of that porky tomato sauce.
Mmm! Lost for words.