Ingredients
450g/1 lb dried or fresh egg noodles
1½ tbsp sesame oil
For the sauce
1½ tbsp groundnut or peanut oil
1½ tbsp garlic, finely chopped
1 tbsp fresh root ginger, finely chopped
3 tbsp spring onions, finely chopped
450g/1 lb minced pork
3 tbsp whole yellow bean sauce
1 tbsp chilli bean sauce
1½ tbsp Shaoxing rice wine or dry sherry
2 tbsp dark soy sauce
2 tsp salt
½ tsp freshly ground black pepper
2 tsp chilli oil (optional)
2 tsp sugar
300ml/10 fl oz chicken stock or water
To garnish
3 tbsp spring onions, coarsely chopped
Method
1. First, cook the noodles according to packet instructions in plenty of boiling water. Plunge them into cold water, drain them thoroughly, then toss them in the sesame oil and put them aside until you are ready to use them. They can be kept in this state, if tightly covered with cling film, for up to two hours in the refrigerator.
2. For the sauce, heat a wok or large frying-pan over high heat until hot. Add the groundnut or peanut oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork.
3. Stir well to break up all the pieces and continue to stir-fry for about two minutes, or more, until the pork loses its pink colour.
4. Add the rest of the sauce ingredients, stirring all the time.
5. Bring the mixture to the boil, turn the heat down to low and simmer for five minutes.
6. Plunge the cooked noodles into a bowl of boiling water for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve.
7. Tip the noodles into a large serving bowl and pour the hot sauce over the top.
8. Sprinkle the spring onions on the top, mix everything together well and serve immediately.
