OH! Magazine - Australian Version March 2014 (Australian Version) | Page 22

( OH Yum! )

How to make it:

What you’ll need:

CHESTNUT
AND PORK
NOODLES
Serves 4

22

ISSUE 8 ( OH! MAGAZINE )

300g fresh chestnuts
½ cup light soy sauce
1 tablespoon brown sugar
Zest and juice of 1 lime
3 garlic cloves, minced
1 long red chilli, finely sliced
1 tablespoon fresh ginger, grated
400g minced pork
400g thin egg noodles
1 tablespoon vegetable oil
4 spring onions, chopped
1 bunch bok choy, quartered
125g bean shoots
Handful coriander leaves
Vegetable oil, for shallow frying

1. Remove outer hard shell of the chestnuts
and place in a medium saucepan. Fill with
enough water to cover the chestnuts, and
boil for 15 minutes. Drain. Finely slice 2/3
of the chestnuts, chop the remaining 1/3
into matchsticks and set aside.
2. Place soy sauce, brown sugar, lime zest
and juice, garlic, chilli and ginger in a
medium bowl and stir to combine. Add
pork mince along with the roughly
chopped chestnuts and stir. Set aside
for 10 minutes to infuse.
3. To make the crispy chestnut garnish, fill
a small saucepan with approximately
5cm of vegetable oil. Place on high heat.
When a piece of bread dropped into the
oil sizzles, the oil is ready. Carefully
place the chestnut matchsticks into the
oil and gently move them around the pan
until golden brown. Remove from oil and
drain on paper towel.
4. Prepare noodles according to packet
instructions (they need to be cooked
until almost soft) and set aside.
5. Heat 1/2 tablespoon of the oil in a wok
over high heat. Strain the pork mince
mixture, reserving the marinade in a
small bowl for later. Transfer marinated
pork to hot wok. Cook pork for about 5
minutes, until golden in colour but not
fully cooked. Remove pork from wok,
and drain any excess marinade or juices
into the bowl of marinade.