Asian Bolognese


Asian Bolognese
Give your trusty Bolognese recipe a kick with this Asian-inspired version of the Italian family favourite.


Serves 4

500g pork mince

2 tbsp fresh ginger, grated

2 garlic cloves, chopped

3 tbsp chilli-bean paste

1 tbsp chilli jam

2 tbsp vegetable oil

4 dried shiitake mushrooms,

soaked and sliced

¼ cup rice wine

2 tbsp oyster sauce

1 cup chicken stock

1 packet udon noodles

2 bird’s-eye chillies, chopped,

to serve

2 spring onions, sliced, to serve

coriander, to serve

1 Place mince, ginger, garlic, chilli paste, and jam in a bowl; mix to combine.

2 Heat oil in a frying pan; add pork mixture. Cook, stirring to break up mince, for 4-5 minutes or until liquid evaporates and meat begins to brown.

3 Add mushrooms, rice wine, oyster sauce, and stock and cook for another 3-4 minutes or until sauce thickens.

4 Meanwhile, cook noodles in a pot of salted boiling water for 3-4 minutes or until al dente. Add noodles to pan with pork mixture; toss to combine.

5 Sprinkle with bird’s-eye chilli, spring onions, and coriander. Serve.


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