Name: Minced pork noodles
Yield: 4
Ingredients: 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

This recipe is inspired by a dish by GT contributor Tony Tan – think of it as a Chinese version of spag bol.

Ingredients

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

Method

Main

1.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).

2.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).

3.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.