Ingredients

The following ingredients have 4 Servings
  • 50 ml vegetable oil
  • 6 spring onions, white part thinly sliced into rings, green part thinly sliced diagonally
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 350 gm minced pork
  • 2 tbsp brown bean sauce (see note)
  • 1 tbsp each hoisin, soy sauce and Shaoxing wine
  • 350 ml chicken stock
  • 250 gm fresh Shanghai or udon noodles
  • To serve: roasted sesame seeds and Lebanese cucumber cut into julienne

Instruction

  • Heat oil in a wok over medium-high heat, add white part of spring onion, ginger and garlic and stir-fry until fragrant (1 minute). Add pork and continue stir-frying, breaking up clumps with a spoon, until browned (3-4 minutes).
  • Stir bean sauce, hoisin, soy sauce and Shaoxing wine in a bowl to combine, then add stock. Add to pork mixture and simmer until sauce reduces (4-5 minutes).
  • Meanwhile, cook noodles in a saucepan of boiling salted water (2-3 minutes), then drain and divide among bowls. Top with pork mixture and serve hot, scattered with sesame seeds and topped with spring onion greens and cucumber.