Chilli Oil Pulled Pork Noodles | Marion's Kitchen

Rub the fragrant spice mix from the BBQ Pulled Pork kit all over the pork, ensuring it’s well coated. Place the pork in the dish of a slow cooker. Next, pour over the sachet of sticky chilli BBQ sauce from the kit over the pork. Add in 1 cup of water to the base of the slow cooker so you don’t dilute any of the sauce on top of the meat, then cook on high heat for 4 hours (or low heat for 6–8 hours) or until super tender and fall apart.

For the spicy sauce, add the chilli oil and the vegetable oil to a small saucepan and place over a medium-high heat for 2-3 minutes or until just hot. In the meantime, add the chopped garlic, spring onion, coriander stems and remaining ingredients to a large heatproof bowl. Give everything a mix until well combined. Once the oil is hot, pour it over the spicy sauce mixture and stir to combine.

Rip the lasagne sheets into 2-3cm wide (around 1”) strips. Cook in boiling salted water according to packet instructions until cooked.

Meanwhile, transfer the cooked pork to a board and pull apart to shred the meat.

Use tongs to transfer the hot pasta into the spicy sauce mixture, as well as a heaped serving of pulled pork. Toss until well combined.

Divide among serving bowls, then top each portion with a little more pork, followed by extra spring onion and some coriander leaves.