AT A GLANCE
This recipe is inspired by a dish by GT contributor Tony Tan - think of it as a Chinese version of spag bol.
|01||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).|
|02||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).|
|03||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.|
Note Brown bean sauce is available from Chinese grocers.