Hot, Fat and Spicy Noodles

We’ve all been there, when it’s lunch time and an empty fridge stares us in the face. Today was my turn again, sending a distinct message that I need to get up to date with vegetable and grocery shopping. Nonetheless, ingredients is something I’ll likely never fall short of. A bottle of legendary sriracha sauce arrived this morning and it would be used. There was also a bit of fatty, marinated pork belly lying somewhere in there and noodles are never a problem. The result was a brilliant lunch that had us peering closely into our bowls until the bottom of the bowl was all that could be seen.

Hot, Fat and Spicy Noodles
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Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
10 minutes 2 minutes
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
10 minutes 2 minutes
Hot, Fat and Spicy Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
10 minutes 2 minutes
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
10 minutes 2 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Add the noodles to a pot of boiling water with a teaspoon of added oil. Cover and let it cook as per packet instructions. When it's done, drain and set aside. the meantime, cook the pork.
  2. Heat a pan and add the pork to it. There's no need to add oil; the pork will release its own fat in a few minutes. Add the soy and bbq sauce. Mix and stir well until the pork is cooked. Adjust seasoning. Drain the oil into a bowl.
  3. Add a portion of the cooked noodles into two bowls. Drizzle over a teaspoon or so of the liquid pork fat. Further top with two tablespoons each of the sriracha sauce, less if you don't like chili heat. Add half the cooked pork on the side.
  4. Serve hot.
Recipe Notes
  • To cut meat really thin, I usually use frozen or partly frozen meat.
  • The thinner you cut meat, the faster it'll cook
  • Add vegetables or eggs to this bowl if you like. They'll go well and make it a nutritionally healthier meal.
  • If you don't eat pork, replace with chicken or better, red meat.
  • If you're vegetarian, replace with a mixture of mock meat, paneer and jackfruit.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.