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For the sauce
- ComHeat the vegetable oil in a large heavy- based wok or heavy-based non-stick frying pan over a medium-high heat.
- When the oil starts to smoke, add the pork mince, breaking it up with a wooden spoon. Cook until the pork is deeply browned and crisp – there will be some fat in the wok or pan from cooking the mince, but that’s fine.
- Add the garlic and ginger and cook for 1 minute, just until fragrant, then add the hoisin sauce, black vinegar and soy sauce and cook until the liquid has reduced by half to intensify the flavour.
- In a large bowl, whisk together all the sauce ingredients. Set aside.
- Cook the noodles in a saucepan of boiling water according to the packet instructions. Drain, then add the cooked noodles to the sauce in the bowl, tossing to coat.
- Divide the noodles between four serving dishes and top each one with pork. Garnish with the coriander, chopped nuts and spring onions and drizzle with a little more rayu or chilli oil if you like an extra kick.
Recipe taken from Blasta Books #4: WOK by Kwanghi Chan.
Published by Blasta Books.
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