Ali Irvine

Serving size: Serves 2-4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pork

Char siu pork rice noodles

INGREDIENTS

375g large rice stick noodles
1 bunch Chinese broccoli, stalks and leaves separated, cut into bite-size pieces
1/2 cup char siu sauce (see "Tip")
1 1/2 tbsp soy sauce
1 tbsp finely grated ginger
3 garlic cloves, minced
1 long red chilli, chopped (deseeded, optional)
1/2 cup chicken stock
450g pork fillet, trimmed & sliced into 0.5cm thick pieces
1 tbsp vegetable oil
4 spring onions, trimmed & sliced
150g bean shoots
1/4 bunch fresh coriander leaves
1/4 cup roasted peanuts, chopped

METHOD

Equipment Bread knife; fine grater; large saucepan; colander; bowl; baking tray; blender; silicone spatula; serving spoon

Preheat grill to high. Bring saucepan of salted water to the boil. Cook pasta to al dente according to packet instructions. Drain and reserve 1⁄3 cup pasta water.

Make sauce. Meanwhile, in bowl, soak bread in milk until absorbed. Tumble walnuts onto baking tray and grill for a few mins until fragrant, tossing occasionally. Remove from grill and place most of the walnuts into blender with bread and most of the parmesan. Blitz to a chunky puree.

With motor running, drizzle in olive oil to emulsify. Add reserved pasta water, chives and parsley. Pulse to combine and season. Chop remaining walnuts and stir through pasta with sauce.

Serve. Spoon pasta into serving bowls and top with remaining parmesan and crumbled blue cheese.

TIP: Filei calabresi, also called maccheroni al ferretto, is made by rolling irregular sheets of pasta around an iron rod or wire (ferretto).