Dan dan noodles with pickled cucumber
- 1 Grower’s Selection Cucumber, halved lengthways
- 2tbsp rice vinegar
- 1tsp caster sugar
- 1tbsp sesame seeds
- 3 egg noodle nests
- 2tbsp rapeseed oil
- 500g lean pork mince
- 120g pack Asda Szechuan Stir-Fry Sauce
- 4 spring onions, sliced
- Chilli flakes, to serve
- Coriander, torn, to serve
Bash the cucumber with a rolling pin until roughly crushed. Chop, mix with the vinegar, sugar and sesame, then set aside.
Cook the noodle nests according to the pack instructions. Drain and toss in 1tbsp of the oil. Set aside.
Heat the remaining oil in a wok on high. Add the mince and stir-fry for 10 mins. Drain the cucumber and add to the pork with the sauce, spring onions and noodles. Toss together then cook for 5 mins. Serve sprinkled with the chilli flakes and coriander.