Serving size : 4

 

Ingredients

  • 2 tbsp cooking oil
  • 1 tbsp chopped garlic
  • 2 tbsp chilli bean paste
  • 200g minced pork
  • 1 tbsp cornstarch, mixed with 125 ml chicken stock
  • 500g fresh Yang Chun Noodles
  • 3 slices ginger

 

Seasonings

  • 1 tbsp chilli oil
  • ½ tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp sugar
  • ¼ tsp salt

 

Garnish

  • 1 small Cucumber, shredded

Method

Mix seasoning ingredients together in a small bowl. Set aside.

Heat oil in a wok and saute garlic and chilli bean paste for 1 minute.  Stir in minced pork and seasoning mixture and bring to the boil.  Simmer for 2 minutes.

Stir cornflour mixture and add to wok.  Bring sauce to the boil.

Bring two pots of water to the boil.  Blanch Yang Chun noodles in one pot, adding a cup of cold water after 5 minutes.  When cooked till al dente, drain and rinse noodles under a cold water tap before swirling the noodles in the pot of clean boiling water.  Drain noodles well and divide into serving plates.

Spoon meat sauce over noodles and garnish with shredded cucumber. Serve immediately.