Ingredients

• 2 tsp light soy sauce
• 2 tsp Chinese rice wine (shao hsing)
• 2 tsp water
• 2 tsp cornflour
• 400g pork mince
• 60ml (1/4 cup) peanut oil
• 500g pkt fresh wheat noodles
• 2 garlic cloves, finely chopped
• 2 tsp fresh ginger, finely chopped
• 1 fresh long red chilli, sliced
• 2 tbs smooth peanut butter
• 1 tbs light soy sauce, extra
• 500ml (2 cups) Massel chicken style liquid stock
• 1 tsp caster sugar
• Sliced fresh red chilli, to serve
• Sliced green shallots, to serve
• Coriander leaves, to serve

Method

• Step 1 Combine the soy sauce, rice wine, water and cornflour in a bowl. Add the pork mince. Use your hands to mix until well combined. Set aside for 15 minutes to marinate.
• Step 2 Heat the oil in a wok over high heat until smoking. Add half the pork mixture. Stir-fry for 4 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining mince, reheating wok between batches. Cover to keep warm.
• Step 3 Meanwhile, cook noodles following packet directions. Divide among serving bowls. Drain all but 1 tbs of the oil from wok. Add garlic, ginger and chilli. Stir-fry for 1 minute or until aromatic. Add peanut butter and soy sauce. Gradually add stock. Simmer for 5 minutes or until slightly reduced. Season with sugar. Divide among bowls. Top with pork. Scatter over chilli, shallot and coriander.