serves 4 - 6
30 ml (2 tbsp) vegetable oil
2 dried red chillies, chopped
5 ml (1 tsp) grated fresh root ginger
2 garlic cloves, finely chopped
15 ml (1 tbsp) chilli bean paste
450 g (1 lb) minced pork or beef
450 g (1 lb) broad flat egg noodles
15 ml (1 tbsp) sesame oil
2 spring onions, chopped, to garnish
for the sauce
1.25 ml (1/4 tsp) salt
5 ml (1 tsp) sugar
15 ml (1 tbsp) soy sauce
5 ml (1 tsp) mushroom ketchup
15 ml (1 tbsp) cornflour
250 ml (8 fl oz) 1 cup chicken stock
5 ml (1 tsp) shaohsing wine or dry sherry
1. Heat the vegetable oil in a large saucepan. Add the dried chillies, ginger and garlic. Fry until the garlic starts to colour, then gradually stir in the chilli bean paste.
2. Add the minced pork or beef, breaking it up with a spatula or wooden spoon. Cook over a high heat until the minced meat changes colour and any liquid has evaporated.
3. Mix all the sauce ingredients in a jug. Make a well in the centre of the pork mixture. Pour in the sauce mixture and stir together. Simmer for 10 - 15 minutes until tender.
4. Meanwhile, cook the noodles in a I large saucepan of boiling water for 5 - 7 minutes until just tender. Drain well and toss with the sesame oil. Serve, topped with the meat sauce and garnished with the spring onion