Spicy Shanghai Noodles

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The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

20 mins

‘Chinese spaghetti bolognaise’ is how this dish has been described, with rich ground pork on a bed of egg noodles. This dish is from Northern China where the winters are cold and hearty food warms the soul. Enjoy!


  • 2 tbsp vegetable oil
  • 1 thumb-sized piece ginger, finely chopped
  • 3 cloves garlic, crushed
  • 5 spring onions, finely chopped
  • 400g ground pork
  • 1 jar Blue Dragon Tomato & Sweet Chilli Cooking Sauce
  • 1 red chilli, finely diced
  • 1 tsp dried red chilli (pepper) flakes
  • 1 tbsp crushed Szechuan pepper (optional)
  • 320g egg noodles
  • 5cm piece of cucumber, shredded
  • 1 small bunch cilantro


  1. Heat a large frying pan over a high heat until very hot. Add the oil, then add the ginger, garlic and spring onion and stir fry for 30 seconds.
  2. Add the ground pork and continue to fry 4 – 5 minutes, stirring constantly to ensure no lumps form.
  3. Add the Tomato and Sweet Chilli Sauce and continue to fry, stirring often until the mixture is thick and sticky, then add the fresh and dried chilli, Szechuan pepper and keep warm.
  4. Prepare the noodles according to packet directions.
  5. Place into a large bowl and ladle over the ground pork generously. Garnish with the cucumber and cilantro, sprinkle over some extra chilli (if desired) and serve immediately.