Ingredients

The following ingredients have 4 Servings
  • 700 - 800 g / 1.4 - 1.6 lb white noodles ((flour noodles), fresh (Note 1))
  • 2 tsp vegetable oil*
  • 2 tsp Chinese black vinegar ((Chinkiang vinegar)* (Note 2))
  • 1/3 cup chicken stock / broth
  • 1 tbsp Chilli Bean Sauce ((Note 3))
  • 1 tbsp Chinese Sweet Bean Sauce ((Note 4))
  • 1 tbsp dark soy sauce ((Note 5))
  • 2 tsp Chinese black vinegar ((Chinkiang vinegar)* (Note 2))
  • 1 tsp sugar ((white or brown))
  • 1 tbsp vegetable oil
  • 2 garlic cloves (, minced)
  • 1 1/2 tsp ginger (, minced or finely chopped)
  • 1/2 onion (, finely chopped (white, brown or yellow))
  • 400 g / 14 oz minced pork ((ground pork))
  • 2 cucumbers (, cut into batons (deseed if you can be bothered, I don't!))
  • Chinese chilli sauce ((Note 6))
  • Coriander / cilantro leaves

Instruction

  • Mix Sauce ingredients together.
  • Prepare noodles according to packet directions. If it says to soak the noodles, you can do that while cooking the stir fry.
  • Optional: Just before serving, toss the noodles with oil and vinegar.*
  • Heat oil in a wok or skillet over medium high heat. Add onions and cook for 1 minute. Add garlic and ginger and cook for 1 minute or until onion is translucent.
  • Add pork and cook, breaking it up as you go, until browned.
  • Add sauce and cook for 3 - 5 minutes, or until most of the sauce has reduced.
  • Divide noodles between bowls. Top with pork, coriander and fresh cucumbers on the side.
  • To eat, mix up the noodles and pork. I use chopsticks and a spoon - so it's easier to get the pork and noodles in one mouthful. Don't hold back on the chilli paste! It goes great with this dish!