5green onions, finely chopped, white and green parts separated
2large cloves of garlic, finely chopped
300 gmminced pork
1 tspwhite sugar, or to taste
500 gmfresh Shanghai noodles (see note) or udon noodles
1Lebanese cucumber, seeds removed, cut into julienne
Brown bean sauce
2 tbspbrown bean sauce
1 tbsphoisin sauce
1 tbspShaoxing wine
375 ml (1½ cups)chicken stock (plus extra to thin, if necessary)
For brown bean sauce, combine ingredients and mix well.
Heat a wok over high heat and when hot, add oil, white part of green onion and garlic. Stirfry for 20 seconds, add pork and fry until meat turns white and separates. Add sauce, reduce heat to medium and simmer for 5-10 minutes (add another cup of stock if you prefer a thinner consistency). Season to taste with sea salt, ground black pepper and sugar.
Meanwhile, cook noodles in boiling water for 3-4 minutes. Drain, rinse off excess starch, if necessary, add to wok with remaining green onion and toss through mince mixture. Serve topped with cucumber.
Note Shanghai noodles, eggless noodles made from wheat flour,
are available from Asian grocers. To prevent them sticking together
after cooking, add a splash of oil and toss through. This is
especially helpful if you are cooking them ahead of time.