1 litre (4 cups)chicken stock375 gmmedium-sized dried rice noodles1 tbspvegetable oil500 gmcoarsely minced pork10 gm (2cm piece) ginger, shredded225 gmdrained canned bamboo, cut into matchsticks60 ml (¼ cup)light soy sauce, plus extra to serve60 ml (¼ cup)Shaoxing winePinch ofcoarsely ground Sichuan peppercorns, or to tasteTo serve:coarsely chopped coriander, thinly sliced spring onion, roasted chilli oil and black vinegar (optional)
Bring stock to the boil in a saucepan over medium-high heat. Cook noodles in a separate saucepan of boiling salted water over medium-high heat, stirring occasionally, until tender (2-4 minutes), drain and keep warm.
Heat oil in a wok over high heat, add pork and ginger in batches and stir-fry until starting to brown (1-2 minutes). Return all pork to pan, add bamboo, soy sauce, Shaoxing and peppercorns and stir until sauce is reduced by half (1-2 minutes).
Divide stock and noodles among bowls, top with pork mixture, coriander and spring onion, drizzle with roasted chilli oil, black vinegar and extra soy sauce and serve.
This recipe is from the January 2013 issue of Australian