Chinese Spag Bol

I had a hard time coming up with a name for last night's dinner - should it be Chinese Spag Bol or The Oliver Twist Special?? I can see your puzzled look - what is she on about?  Well -  all I heard last night was ... "can I have some more"? Admittedly there was no "please sir" - but it did have an Oliver Twist element to it!!

                      ps - this is not actually one of "the darlings"

One of "The Darlings" had three - yes 3!!! helpings - so it must have been a winner!

Chinese Spag Bol


Serves 6 (if you're lucky and get in fast!!)


1kg packet of fresh rice noodles *
1kg pork mince
1 tablespoon sesame oil
1 tablespoon (approximately a 3cm piece) of ginger, finely chopped
3 cloved crushed garlic
2 red onions, halved and cut into wedges
1/2 cup hoi sin sauce *
2 tablespoons ketchap manis *
2 tablespoons shao hsing cooking wine *
chopped coriander, mint  and bean sproouts to serve


* Available at Chinese Supermarkets.


Place the fresh rice noodles in a large heatproof bowl and pour boiling water over them, leave for 5 minutes.  Make sure to stir the water to separate the noodles.  Drain well.


Heat the wok over medium high heat, add the sesame oil, then the onions, garlic and ginger.  Cook stirring constantly until the onions are nice and soft.  Remove from the wok.


Add the pork mince and cook quickly, breaking up the mince, until it is cooked completely.  At this point I like to remove the excess fat from the meat using paper towels.  Once you have removed the excess fat, add the onion mixture to the meat, then add the sauces.  Stir well to combine.  Add the rice noodles to the wok and toss gently to combine the meat with noodles.

Serve garnished with chopped coriander and mint and a handful of bean sprouts.

The judges all held up score cards of 9 or 10!!

There was not a scrap left over last night - their plates were practically licked clean!!!

So if you want a dead easy, delectable dinner - give this one a go - it sure went down a treat here last night!!