Ingredients
The following ingredients have 4 Servings
- 1 litre chicken stock (4 cups)
- 375 gm medium-sized dried rice noodles
- 1 tbsp vegetable oil
- 500 gm coarsely minced pork
- 10 gm ginger, shredded (2cm piece)
- 225 gm drained canned bamboo, cut into matchsticks
- 60 ml light soy sauce, plus extra to serve (¼ cup)
- 60 ml Shaoxing wine (¼ cup)
- Pinch of coarsely ground Sichuan peppercorns, or to taste
- To serve: coarsely chopped coriander, thinly sliced spring onion, roasted chilli oil and black vinegar (optional)
Instruction
- Bring stock to the boil in a saucepan over medium-high heat. Cook noodles in a separate saucepan of boiling salted water over medium-high heat, stirring occasionally, until tender (2-4 minutes), drain and keep warm.
- Heat oil in a wok over high heat, add pork and ginger in batches and stir-fry until starting to brown (1-2 minutes). Return all pork to pan, add bamboo, soy sauce, Shaoxing and peppercorns and stir until sauce is reduced by half (1-2 minutes).
- Divide stock and noodles among bowls, top with pork mixture, coriander and spring onion, drizzle with roasted chilli oil, black vinegar and extra soy sauce and serve.
