Hunan-style shredded pork with chillies and black beans on crispy noodles from Exploring China: A Culinary Adventure: 100 Recipes from Our Journey by Ken Hom and Ching-He Huang

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Notes about this recipe

  • Ro_ on January 10, 2023

    I didn't fancy the crispy noodles so I made this with rice. The flavours were delicious. My partner requested to have it again. I feel like the pork didn't come out quite as crispy-looking as in the photo though, even though I deep fried it for longer than stated.

  • JLDuck on February 22, 2020

    Delicious. For the noodle base make sure that the oil is very hot so they puff up immediately. Initially my oil was too cool and a very sad noodle nest resulted.

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