Recreating Mimi’s Spicy Pork Scissor Cut Noodles from MasterChef Australia

Today, we're diving into a fan favorite from MasterChef Australia - Mimi's Spicy Pork Scissor Cut Noodles. This recipe packs a punch with its bold flavors and satisfying textures. Perfect for a hearty meal, these noodles are slathered in a rich, spicy pork sauce that's sure to tantalize your taste buds.

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MasterChef Australia Mimi’s Spicy Pork Scissor Cut Noodles

Yield: 4

Author: Traditional, but not

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

Scissor Cut Noodles

• 250g plain flour
• 4g salt
• 125g water

Spicy Pork

• 5 shallots
• 7 cloves of garlic
• 10g ginger
• 5 anchovies
• 5 Thai red chilis
• 1 tbs vegetable oil
• 400g pork mince
• 50g unsalted butter
• 150ml Shaoxing wine
• 325g passata
• 3 tbs light soy sauce
• 3 tbs dark soy sauce
• 2 tbs sugar
• 5g white pepper
• 2 tbs lime juice

Coriander and Peanut Gremolata

• 3 tbs peanuts
• 1/3 cup coriander leaves
• 3 tbs lime juice
• lime zest and extra virgin olive oil, to serve

Instructions

Scissor Cut Noodles

1. For the Scissor Cut Noodles, whisk flour and salt together then combine water into the dry mixture. Use a fork to disperse the liquid and evenly hydrate dough.
2. When shaggy pieces form, use your hands to combine and knead to form a single mass of dough. Add a little more water if necessary, however dough should not be sticky.
3. Leave to rest for 20 minutes.
4. Meanwhile bring a large pot of water in a medium saucepan to a gentle simmer.
5. To cook the noodles, flatten the ball of dough into a disc. Using a pair of kitchen scissors, cut off 5mm widths of dough off the edge of the disc straight into the pot of boiling water.
6. Rotate around the circumference of the disc for rapid extrusion of noodles. Working in batches, allow the noodles to cook for 5 minutes before draining through a sieve into an oiled bowl.
7. Repeat with remaining dough.
8. Reserve the noodle cooking liquid for the spicy pork sauce.

Spicy Pork

1. For the Spicy Pork, place shallots, garlic, ginger, anchovies, and chilies into a small food processor and puree until a paste is formed.
2. Sear the aromatic paste in a small saucepan on a medium heat until all the moisture has evaporated, and it begins to brown.
3. Meanwhile, add oil to a medium saucepan on a medium heat. Add the pork and brown thoroughly across the bottom of the pan. Add the butter to the ground pork and stir to release the meat. Use a wooden spoon to break down any larger pieces of pork until a crumb is formed.
4. Deglaze the pan with Shaoxing wine and boil until the alcohol is cooked off and the liquid in the pan is reduced to a tablespoon.
5. When the aromatic paste is cooked, set aside in a small bowl and add the passata, light and dark soy sauce, sugar, and pepper to the pan. Cook for 5-7 minutes on a low-medium heat to reduce until a dark paste is formed.
6. When the passata paste has reduced, add to the mince with the aromatic paste, lime juice and 150ml of the noodle cooking liquid.
7. Stir to combine. Reduce the sauce until it just begins to coat the back of a spoon.
8. If the sauce thickens too much, use more of the reserved noodle cooking liquid to loosen.
9. Add the scissor cut noodles with the pork and toss to coat.

Coriander and Peanut Gremolata

1. For the Coriander and Peanut Gremolata, lightly toast the peanuts in a small frypan. Remove and chop finely.
2. Roughly chop the coriander leaves then combine with peanuts and lime juice.
3. To serve, divide the pork and noodles onto plates, then top with lime zest, 1-2 tablespoons of gremolata and a drizzle of extra virgin olive oil.