Spiced Pork Noodles

• 250g minced pork
• Dark soy sauce
• Light soy sauce
• 1 tbsp dry sherry
• 450g Chinese egg noodles
• Toasted Sesame Oil
• 2 cloves garlic, finely chopped
• 3cm piece of fresh ginger, grated
• Bunch of scallions (spring onions)
• 2 tbsp tahini
• 2 fresh chillies, finely sliced
• 1 desert spoon chilli bean sauce
• 250ml of chicken sauce
• Roughly chopped corriander

Combine pork with 1tbsp light soy sauce, 1tbsp dark soy sauce, 1tbsp sherry soy sauce. When well mixed, leave to stand as long as possible (form 30 minutes to overnight).

Cook and drain noodles, then rinse in cold water and re-drain. Toss the noodles in some toasted sesame oil.

Heat 2tbsp vegetable (or peanut?) oil in a frying pan/wok. Add garlic, ginger and scallions and cook for 30 seconds. Add pork mixture and stir fry for 5 minutes until the meat is well coloured.

Add tahini, chilli bean sauce, chillies and chicken stock. Fold in the noodles as cooking continues. Mixture will thicken, and can then be served (ensure noodles have been fully reheated!). Sprinkle with corriander.