1 Mix the pork with ½ teaspoon of light soy sauce, ½ teaspoon of Shaoxing rice wine and ½ a teaspoon of sesame oil. Soak the noodles in hot water for 10 minutes until limp, then drain.
2 Heat a wok over a high heat and add the sunflower oil. Add the garlic and ginger and fry for 10 seconds. Add the pork and stir-fry, mashing and separating it. It needs to brown and this should take around 10 minutes. Now add the spring onions and chilli paste and stir-fry for a few seconds.
3 Meanwhile, make the sauce by combining 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing rice wine, ½ a teaspoon of toasted sesame oil, salt, sugar and the chicken stock. Pour the sauce into the meat and toss the ingredients together well.
4 Add the noodles to the meat sauce mix and return the dish to a medium/high heat. It needs to boil. Reduce the heat to low and cook for a further 5 minutes until the noodles become soft and infused with flavour. Most of the liquid will need to evaporate.
5 Serve sprinkled with the sliced spring onion and coriander.
• Extracted from Pimp My Rice by Nisha Katona, published by Nourish Books, £20 hardback. To order your copy of Pimp My Rice at the special price of £16, please call 01206 255800 and quote ref SM2016. This offer is only available until 2 March.
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