This is one of those staple meals that I make all the time. Minced pork is so flavourful and is really great on noodles for a quick, no-fuss dinner. Any kind of noodles will suffice, just not pasta. Please.
As usual, I didn’t cook with a recipe. I just portioned some minced (ground) pork, soaked some rice vermicelli noodles (mi fen) in hot water till they tasted cooked, then chopped 2 cloves of garlic, 1 scallion and 1 red bird’s eye chilli.
I started by frying the garlic, chilli and scallions with a little oil in a very hot pan. Before the garlic starts to brown, throw in the pork. Fry, fry, fry, breaking up the large bits. When the pork browns, add a splash of Chinese cooking wine, soy sauce and pepper. When the liquid has evaporated, it’s ready. Then just dish onto cooked noodles and drizzle with a little sesame oil. The whole process takes about 5 minutes.
Depending on what I feel like, I switch up the flavours. Sometimes I go Japanese and add mirin and Japanese soy sauce, instead of the Chinese cooking wine and Chinese soy sauce. Or if I feel like Thai, I add fish sauce and a little sugar. Really, use what you have. It’s not rocket science.
I loved that the smaller bits of pork were crispier. Oh, and the chilli is optional, of course. I just can’t do without chilli in my food. It’s incredible flavour, not just heat. You could also serve this on rice and it would taste equally yummy.