Ingredients

• 300g/10½oz dried or fresh egg noodles
• cooked according to the packet instructions and drained
• 1½ tbsp oil
• 2 garlic cloves
• finely chopped
• 1 tbsp fresh root ginger
• finely chopped
• 3 tbsp spring onions
• chopped
• plus extra for garnish
• 450g/1 lb minced pork
• 3 tbsp yellow bean sauce or black bean sauce
• 1½ tbsp Shaoxing rice wine or dry sherry (optional)
• 2 tbsp soy sauce
• ½ tsp freshly ground black pepper
• 2 tsp chilli oil (optional)
• 2 tsp sugar

Directions

• For the sauce
• heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking
• add the garlic
• ginger and spring onions. Stir-fry for 15 seconds
• then add the minced pork.
• Stir well to break up all the pieces and continue to stir-fry for about 2 minutes
• or more
• until the pork loses its pink colour. Add the remaining ingredients
• except the noodles
• stirring all the time. Bring the mixture to the boil
• turn the heat down to low and simmer for 5 minutes
• adding a little water if it looks too dry.
• Plunge the cooked noodles into a bowl of boiling water from the kettle for 30 seconds
• or until they are just heated through. Drain them well in a colander or sieve.
• Tip the noodles into a large serving bowl and pour the hot sauce over the top.
• Sprinkle spring onions on top
• mix everything together well and serve immediately.