Hokkien noodle bolognese

Hokkein bolognese.
Hokkein bolognese. Photo: William Meppem

The entire world loves either pasta or noodles, or both. Now the boundaries are blurring, and flavours are crossing borders and cultures. Instead of good old spag bol, try the Chinese equivalent with Hokkien egg noodles and spicy pork mince.


Hokkien bolognese

2 tbsp vegetable oil

500g minced pork, not too lean

1 tbsp hot chilli bean sauce*

1 tbsp hoisin sauce

2 tbsp soy sauce

1 tsp soft brown sugar

4 spring onions, finely chopped

400g fresh hokkien (oiled egg) noodles

2 tsp cornflour

2 tbsp Chinese rice wine or water

1 tsp sesame oil

2 tbsp coriander, chopped


1. In a wok or frypan, heat the oil, add the pork, and cook for one minute, moving constantly until browned. Add the chilli bean sauce, hoisin, soy sauce, 125 millilitres of water, sugar and half the spring onions. Cook over medium heat, tossing occasionally, for three minutes.

2. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then drain and divide among four deep, warmed, soup bowls.

3. Mix the cornflour and rice wine, and add to the meat, stirring, until it thickens into a sauce. Ladle the sauce on top of the noodles, drizzle with sesame oil, scatter with remaining spring onions and coriander, and serve.

*Hot chilli bean sauce is available from Asian food stores. If you're cooking for non-chilli types, use a mild brown bean sauce instead.