This recipe is inspired by a dish by GT contributor
Tony Tan - think of it as a Chinese version of spag bol.
50 mlvegetable oil6spring onions, white part thinly sliced into rings, green part thinly sliced diagonally1 tbspfinely grated ginger1garlic clove, finely chopped350 gmminced pork2 tbspbrown bean sauce (see note)1 tbsp eachhoisin, soy sauce and Shaoxing wine350 mlchicken stock250 gmfresh Shanghai or udon noodlesTo serve:roasted sesame seeds and Lebanese cucumber cut into julienne
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).
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).
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