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Spicy Pork Knife Cut Noodles

Wok with spicy knife cut noodles with ground pork, cherry tomatoes, green onions and aromatics.
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Perfectly cooked knife cut noodles, ground pork, blistered cherry tomatoes and fragrant aromatics get stir-fried in a tantalizing savory-sweet sauce in this Spicy Pork Knife Cut Noodles dish! Ready in under 30 minutes, this one is a keeper for busy weeknights and SO delicious!

Ingredients

Scale

Sauce:

Spicy Pork Knife Cut Noodles:

  • 3 ounces (6-7 pieces) / 90 grams Cherry Tomatoes – halved
  • 4-5 cloves / 20 grams Garlic – roughly chopped
  • 1 tablespoon / 6 grams minced Ginger – minced
  • 2–6 pieces / 6-20 grams fresh Red Chilies (optional – I used Thai Bird’s Eye red chilies but any variety will work, omit for milder dish – note 2*), to taste – chopped
  • 1 medium stalk / 10 grams Spring Onion (Scallion/Green Onions, dark green parts only) – chopped
  • 1 tablespoon Peanut Oil, for cooking
  • ½ teaspoon ground Sichuan Red Peppercorns (note 3)
  • ½ teaspoon Thai Chili Powder (optional – substitute crushed red pepper chili flakes), to taste
  • 7 ounces / 200 grams Lean Ground Pork (pork mince)
  • 4.8 ounces (2 servings) / 136 grams dried Knife Cut Noodles (note 4)
  • 2-4 tablespoons Reserved Noodle Cooking Water
  • To Serve: Reserved chopped spring onion

Instructions

Prep:

  1. Make the sauce: Whisk together the oyster sauce, low sodium light soy sauce, dark soy sauce, chinkiang vinegar, sesame oil and white sugar in a small bowl or measuring cup (for easier pouring) until combined well.
  2. Prepare all the fresh ingredients: Prepare the cherry tomatoes, garlic, ginger, fresh red chilies (if using) and spring onion as indicated in the ‘ingredients’ section.

Spicy Pork Knife Cut Noodles

  1. Boil water: Fill a pot with water and put it to boil for the noodles.
  2. Blister the cherry tomatoes: Heat 1 tablespoon of peanut oil in a large nonstick wok over medium-high heat. Once hot, carefully (there might be some splashing of oil) add the cherry tomatoes and stir-fry for 1-2 minutes, or until starting to char and blister.
  3. Stir-fry the aromatics: Add the add the garlic, ginger and red chilies and stir-fry for 30-40 seconds until fragrant.
  4. Add the spices: Add the ground Sichuan red peppercorns and Thai chili powder and stir-fry to combine until aromatic.
  5. Cook the pork: Add the ground pork and stir-fry for 2-3 minutes, breaking up the clumps, until just cooked.
  6. Add the sauce: Pour the sauce over everything and mix to combine. Lower the heat to medium-low and simmer for 1-2 minutes, or until the sauce thickens slightly. Switch off the heat while you cook the noodles.
  7. Cook the noodles: Add the knife cut noodles to the pot of boiling water and cook according to package instructions – usually 2-3 minutes. Use tongs to transfer the noodles directly into the wok with the stir-fried pork mixture. (Do not drain the noodle cooking water yet as you’ll need it to thin the sauce.)
  8. Toss to combine: Turn the heat back on under the wok with the pork and noodles and set to medium-high. Toss until the sauce is evenly coating everything. Add 2-4 tablespoons of the noodle cooking liquid to thin the sauce if it thickens too much.
  9. Toss through the spring onion: Toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.
  10. To Serve: Divide evenly in bowls or on plates. Garnish with the reserved spring onion and serve immediately!

Equipment

Notes

  1. Dark Soy Sauce. Adds color and is less salty but thicker than light soy sauce. Substitute with more low sodium light soy sauce if unavailable.
  2. Fresh Red Chilies. They add a tasty kick of heat to this dish. Feel free to use any variety that are easily available to you. Use less or omit completely if you’re not a fan of spicy food.
  3. Ground Sichuan Red Peppercorns. This has a numbing citrusy flavor. While not spicy hot, it does make your tongue buzz and tingle a little. Most mainstream supermarkets will have it in the spice section. You can also find it at an Asian supermarket, Chinese market, or order them online. I buy whole Sichuan peppercorns and toast them in a dry pan or wok before grinding them in my mortar and pestle. You can also use a spice grinder to grind them into a fine powder. I transfer the ground Sichuan peppercorns to a container and store in a cool dry area for a few weeks.
  4. Dried Knife Cut Noodles. Also known as Taiwan knife-sliced noodles, knife-shaved noodles, squiggly noodles (Trader Joe’s version), and dāoxiāomiàn. They are a type of Chinese wheat noodles from the Shanxi province. They are wide noodles with ruffled edges, a result of them being hand-sliced from a large piece of dough straight into a pot of boiling water. I’ve used the dried version, which you can find in packages at Asian and Chinese supermarkets. Or you can purchase the Trader Joe’s version and discard the sauce packet that comes with it (or save for another use).
  5. Storing and reheating. Although these noodles taste best when eaten hot once cooked, you can store leftovers in a sealed airtight container in the fridge for 2-3 days. Reheat on high in the microwave for 1-2 minutes, stirring once in between, until hot throughout. Note that the texture will not be the same as when first cooked the next day and the noodles may be drier as they will have absorbed the sauce over time in the fridge. Adding a small splash of water before reheating could help but too much will make the noodles soggy and gluggy. Be careful not to add too much water.
  6. See the ‘Variations’ section for ideas on how to customize this knife cut noodles stir fry.
  7. Recipe adapted from Marion’s Kitchen.

Nutrition

Find it online: https://thatspicychick.com/spicy-pork-squiggly-knife-cut-noodles/