This recipe is inspired by a dish by GT contributor Tony Tan - think of it as a Chinese version of spag bol.
- 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
- 1Heat 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).
- 2Stir 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).
- 3Meanwhile, 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.