“I have turned the famous Sichuan stir-fried pork with green beans dish into hellishly tasty noodles,” said Jamie Oliver, proud of his creation.
The British cook said his simple three-ingredient sauce is one of his little secrets as to what makes this meal so delicious to eat.
“It’s got it all – great savoury flavour, some rounding sweetness, and you can make it as spicy as you want,” Jamie Oliver beamed.
“The trick is to get your green beans nicely blistered in the pan and a good bit of caramelisation on your noodles,” he revealed.
To make Jamie Oliver’s authentic-tasting spicy Sichuan pork noodles in just 18 minutes, here is his helpful recipe.
Jamie Oliver’s spicy Sichuan pork noodles recipe
Ingredients for the sauce
One-and-a-half tablespoons of oyster sauce
One-and-a-half tablespoons of kecap manis
Four teaspoons of sambal oelek
Ingredients for the noodles
250g fresh Shanghai or hokkien noodles
Two tablespoons of vegetable oil
200g green beans, ends trimmed and cut in half
Half of a brown onion, finely diced
One clove of garlic, finely minced
Two teaspoons of ginger, finely minced
200g pork mince
These ingredients bought from Tesco cost around £2 per serving, which essentially feeds a family of two for as little as £4.
Jamie Oliver gave a word of caution before starting this recipe: “Do not use a non-stick frying pan. A cast-iron or other heavy-based frying pan is best.”
Method
For the sauce, mix the kecap manis, oyster sauce and sambal oelek in a small bowl (adjust the number of teaspoons of sambal oelek for spiciness; the more the spicier).
Cook the noodles according to packet directions (any medium or thin noodles will do). Drain, then rinse briefly under tap water and leave in the colander.
To char the beans, heat one tablespoon of oil in a large cast-iron frying pan over high heat until it’s smoking.
Add the green beans, spread out in a single layer, and cook for two minutes, stirring every 30 seconds until lightly charred. Tip beans in a bowl and set aside.
Cool the pan for 15 seconds then put it back on high heat; heat the remaining one tablespoon of oil, cook the onion, garlic and ginger for 30 seconds.
Add the pork mince and cook, breaking up the meat with a wooden spoon until the pork changes colour from pink to white.
Next, add one tablespoon of the sauce, cook the port for another minute so it’s nicely browned.
Then add the noodles, green beans and remaining sauce, tossing all the ingredients together, then serve in two bowls.
