Asian-style spaghetti bolognese

This is amazing. There are no words for this one. 

Just trust me. Once you start eating it, you won't be able to stop. 

Feel free to chuck in whatever vegetables you've got lying around - carrots, capsicum, onion, corn, peas, zucchini, broccoli etc.. Or serve with a bowl of simple stir-fried veges on the side to get your greens. It's definitely delicious on its own, I just like to bulk it up with veges and it means it's a good one-pot dish.

 

300g pork mince

350g shanghai noodles

100ml dark soy sauce

2 tspn salt

4 tbspn peanut oil

2 cloves garlic

1 tbspn ginger

2 spring onions or ½ purple onion, diced

3 tbspn sesame seed paste (tahini)

2 tbspn chilli (minced, or 2 diced chillies)

2 tbspn light soy sauce

250mL chicken stock

1 lebanese cucumber, julienne

Method:

Marinate the pork mince in the salt and dark soy sauce for about 10 minutes.

Heat a wok until smoking, add the peanut oil and brown the pork mince. Remove from the wok and drain on paper towel.

Reheat the wok and stir-fry the garlic, ginger and onions until fragrant. (If adding vegetables, thrown them in at this point, and stir-fry for a few minutes.)

Add the sesame paste, light soy, chilli, chicken stock to the wok and simmer for five minutes, then throw in the pork.
Meanwhile, cook the noodles according to directions, and drain well.

Divide the noodles among the bowls and ladle the sauce over the top. Top with the cucumber to serve.