Cumin Pork Noodles with Apple Cucumber Relish
These Cumin Pork Noodles feature meaty, slurpable noodles dressed in Lao Gan Ma chili crisp and topped with a quick pickle of finely diced apple, cucumber, and shallots.
Equipment
- A large wok
Ingredients
Apple Cucumber Relish
- 1 McIntosh Apple finely diced
- ½ cucumber finely diced
- 1 shallot finely diced
- ¾ cup rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt
Cumin Pork Noodles
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp coriander seeds
- 454g (1lb) ground pork
- ½ tsp salt
- ¼ cup black vinegar
- ¼ cup soy sauce
- 3 tbsp Lao Gan Ma Chili Crisp**
- 1 ½ tbsp honey
- 454g (1 lb) uncooked broad rice noodles
- 2 tbsp neutral oil
- 3 shallots cut into thin wedges
- 2 celery ribs chopped
- 3 cloves garlic minced
- 1 knob ginger minced
- 2 tbsp Shaoxing wine
- 1 bunch broccolini cut into thirds
- 4 serrano peppers thinly sliced
- 2 scallions thinly sliced
Instructions
For the Relish
- Place the apple, cucumber, and shallot in a bowl and pour the vinegar over top. Add the sugar and salt and toss to combine. Cover and let stand at room temperature for at least an hour or for up to three.
For the Noodles
- Place the cumin seeds, fennel seeds, and coriander seeds in a cold wok. Place the wok over medium heat and toast until fragrant, about 30 seconds. Remove the spices quickly and place them in a large bowl. Add the pork and the salt and, using a clean hand, mix until all the ingredients are well integrated. Set aside.
- In a bowl whisk to combine the vinegar, soy sauce, chili crisp, and honey. Set aside.
- Place the noodles in a large bowl and pour a kettle full of boiling water over top. Cover and let stand for 5 minutes or until the noodles are nearly cooked. Drain and rinse the noodles and set aside until ready to use.
- Pour the oil into the wok and place over medium-high heat. Once the oil is shimmering add the pork and fry until just cooked through. Using a slotted spoon, transfer the pork from the wok to a bowl. Set aside.
- Add the shallots and celery to the wok and fry until just translucent. Add the garlic, ginger, and broccolini and fry until the broccolini is tender. Deglaze the wok with the Shaoxing wine and add the pork back in along with the serrano peppers.
- Reduce the heat to low and add the noodles to the wok. Pour the black vinegar mixture over top and toss to coat. Take the noodles off of the heat and toss in the scallions. Garnish the noodles with fresh celery leaves and serve immediately with the Apple Cucumber Relish on the side.
Notes
** Never heard of Lao Gan Ma Chili Crisp? You can find out more here. And you can purchase it at most, if not all, Asian grocery stores.