Spicy Pork Noods - with crunch!

This is my go-to recipe for impressing my friends. It’s simple, fuck, I mean it’s two-minute noodles, but it’s delicious and intriguingly, dare I say, fancy? I stumbled upon this recipe last year whilst binge watching MasterChef Australia, and I studentfied it to fit my poor, lazy ass. If you want more authentic Khao Soi, consider using egg noodles or even deep-frying them, trust me when I say that this recipe is the bare-bones of a much richer dish. But, there’s just something about the creaminess of coconut milk mingling with the acidity of lemon, ginger and red onion. It’s like magic. Sometimes, you don’t need much for the perfect dish.  

Ingredients:

2 packets of spicy Mi Goreng  

100g of pork mince 

A couple pinches of lemongrass power  

2 slices of ginger/2 tsp of jarred ginger 

Half a red onion, diced 

1 spring onion, chopped 

A cube of chicken stock mixed with water/half a box of chicken stock juice  

Half a lemon 

200ml coconut milk 

1tsp of sugar 

OPTIONAL:

Chilli soya bean oil (in a jar)  

Toasted peanuts, roughly chopped 

Fried shallots, to top (from packet lol) 

In a hot pan, add the chilli oil, chopped onion, ginger, lemongrass and noodle seasoning. Stir for about 2-3 minutes. 

Method:

Add pork, stirring until browned. 

Now add coconut milk and chicken stock, bringing to a simmer. 

After 3-5 minutes, add sugar, salt, pepper and lemon. Taste as you go in order to get to your seasoning preferences, and reduce to low heat. 

Meanwhile, cook your noTodles separately in some boiling water. Please, please don’t overcook them, they’ll cook further in the broth. 

Drain noodles, and serve in bowl with broth (if you put actual ginger and lemongrass in, make sure to remove before pouring, I always forget lol). 

Sprinkle generously with fried shallots and spring onion, peanuts if you so desire. Dig the fuck in. It’s so good, I promise you.