Categories: December

Ingredients

• 1 tsp soft brown sugar
• 1 tbsp black bean sauce, or oyster sauce
• 1 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1/2 cucumber
• 250g medium egg noodles
• 3 tbsp vegetable oil
• 4 spring onions, finely chopped
• 500g pork mince
• 1 tbsp cornflour
• 1 tbsp Chinese cooking wine

Directions

1. In a bowl, combine the sugar, the 3 sauces, and 125ml cold water. Stir to dissolve the sugar and set aside.

2. Peel the cucumber, halve lengthways and discard the seeds. Finely slice lengthways, then cut into long, thin matchsticks. Set aside.

3. Cook the noodles according to packet instructions. Drain and toss in 1 tablespoon of the oil.

4. Heat a wok or frying pan until hot. Add the remaining oil and most of the spring onions and stir-fry for 30 seconds. Add the pork mince and stir-fry for 6-8 minutes until broken up and browned. Add the sauce mixture and stir-fry for 5 minutes, or until the water has evaporated, oil has risen to the surface and the pork smells sweet and spicy.

5. Mix the cornflour with the wine and add to the wok, stirring, then add the noodles and cook until piping hot. Season to taste.

6. To serve, divide between 4 warm bowls, and scatter with cucumber and the remaining spring onions.

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