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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Minced pork noodles


This recipe is inspired by a dish by GT contributor Tony Tan - think of it as a Chinese version of spag bol.

You'll need

50 ml vegetable oil 6 spring onions, white part thinly sliced into rings, green part thinly sliced diagonally 1 tbsp finely grated ginger 1 garlic clove, finely chopped 350 gm minced pork 2 tbsp brown bean sauce (see note) 1 tbsp each hoisin, soy sauce and Shaoxing wine 350 ml chicken stock 250 gm fresh Shanghai or udon noodles To serve: roasted sesame seeds and Lebanese cucumber cut into julienne

Method

  • 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.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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