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For the sauce

To serve

  1. ComHeat the vegetable oil in a large heavy- based wok or heavy-based non-stick frying pan over a medium-high heat.
  2. 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. 
  3. 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.
  4. In a large bowl, whisk together all the sauce ingredients. Set aside.
  5. 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.
  6. 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.