Pork Sambal Noodles

This might be my all-time favourite dish! Tweaked a classic recipe because I didn't have access to real Sambal, and loved it. I hope you do too.

What you need.

1 tbsp olive oil

500g Pork mince

2-inch piece of ginger finely chopped

5 garlic cloves thinly sliced

2 tbsp sugar

2 tbsp tomato purée

2 springs of basil plus extra for garnish

4 tablespoons of sriracha

2 teaspoon of easy Chilli or chopped chilli

4 tbsp soy sauce

6 tbsp rice vinegar (can use white wine vinegar or cider vinegar)

300-400g egg noodles (100g per serving)

Salt

2 tablespoons unsalted butter

Method

1. Heat oil in a large wide pot on medium-high heat. Add the mince and break up slightly into smaller chunks but not completely broken. Leaving cooking, without stirring for around 5 minutes to brown underneath.

2. Turn pieces and cook further browning all the sides for 3/4 minutes longer.

3. Add the ginger, garlic and sugar and mix in. Break up mince a little more, you like a variety of sizes. Cook through for another 5 minutes, stirring every so often.

4. Add tomato purée and the whole basil sprigs. Cook, again stirring occasionally until darkened. Around 2 minutes.

5. Add the sriracha and easy chilli, soy sauce, vinegar and 450ml of water. Bring to a simmer then reduce heat to low. Stir occasionally and leave uncovered. The flavours will meld together and the sauce will thicken. 30-45 mins.

6. Cook the noodles as instructed (in water) Make sure to cook them 30-60 seconds less than instructed. Add them to the pork sauce with the butter, and a splash of the cooking liquid from noodles.

7. Simmer away mixing/tossing the noddles with the sauce until they cling together, a minute or 2.

8. Remove the original basil sprigs and serve with some fresh basil leaves on top

Don't forget to tag @fiftyplatesofgrey in your pictures if you make this at home!