If you’re using fresh noodles, blanch the noodles for 3 to 5 minutes in boiling water. If you’re using dried noodles, follow the instructions on the packet to cook them in boiling water.
STEP 2
Pour them into cold water and drain them thoroughly. Then, add the sesame seed oil, and leave them aside until ready to use. They can be stored in the fridge for up to two hours if covered with clingfilm.
STEP 3
Heat a wok or large frying pan until it is hot. Add spring onions, garlic, and ginger when the oil is hot. Stir-fry for 15 seconds, and then add the meat. Stir to break the heart up, and then stir fry it for at least 2 minutes until its pink color fades.
STEP 4
Stir continuously as you add the ingredients, except for the spring onion garnish. Bring the mixture to a boil, then boil and simmer it for 5 minutes.
STEP 5
Drain the noodles well using a sieve or colander after putting them in boiling water. Pour the hot sauce on the noodles and tip them into a large serving bowl. Mix all ingredients, then add the spring onions.
Ingredients
Egg noodles, fresh or dried, 350g
Sesame oil, 1 1/2 tablespoons
1 1/2 tbsp of groundnut oil
1 1/2 tablespoons finely chopped garlic
Finely chop 1 tbsp fresh root ginger.
Three tablespoons finely chopped spring onions
450g minced Pork
3 tbsp Yellow Bean Sauce
1 tbsp chili bean sauce
Use 1 1/2 tablespoons of Shaoxing dry sherry or rice wine.
2 tbsp dark soy sauce
Salt 2 tsp
1/2 tsp fresh ground black pepper
Two tsp. chilli optional oil
2 tsp caster sugar
Make 300ml of homemade chicken stock.
Three tablespoons of coarsely chopped spring onions to serve
