Dan Dan Noodles

Named after the pole ('dan') Chinese street vendors typically used to carry their stove and

ingredients

Preparation: 10 minutes

Cooking: 15 minutes

Serves: 4 as a starter

600g pork mince

500g thin wheat noodles

3 tblspn vegetable or peanut oil

2 garlic cloves minced

2 tblspn ginger, minced

2 tblspn dark soy sauce

2 tblspn chilli oil

600ml chicken stock

4 sliced spring onions (green tops included)

2 tblspn Chinese preserved vegetables*

*Available at Chinese supermarkets

Cook the noodles according to packet directions, then drain and rinse. Keep warm.

Mix the soy sauce, 1 tablespoon of chilli oil, 1/2 the green onions and 1/4 of the stock

together. Reserve.

Heat the oil in a wok on a high heat until it shimmers and add the garlic and ginger. Stir-fry

until fragrant but not coloured, approximatley 20 seconds, then add the minced pork. Stir-fry

until just browned (30 seconds) then add reserved soy sauce mixture.

Stir-fry over a high heat for 1 minute, then simmer for 3 minutes. Pour in the remaining stock

and bring to the boil. Divide the noodles among serving bowls, pour over sauce and garnish

with remaining green onions. Serve accompanied with remaining chilli oil and preserved

vegetables.