Ingredients
- 500g minced pork
- 2 tablespoons cornflour
- 150g Chang's Rice Vermicelli Noodles
- 1 tablespoon sesame oil
- 3 tablespoons Chinese rice wine
- 3 tablespoons light soy sauce
- 2 tablespoons rice bran oil (for cooking)
- 2 garlic cloves, crushed
- 1 tablespoon ginger, crushed
- 6 spring onions, chopped finely
- 1 cup chicken stock
- 1/2 jar Lee Kum Kee Char Siu Sauce
- 2 spring onions, finely chopped, garnish
- red chilli, finely chopped, garnish
- Green beans, to serve on side (Cabbage can also be used)
- 2 teaspoons chilli bean sauce (optional)
Method
- First, grab a bowl and mix together the pork, cornflour, half each of soy sauce and rice wine, and half the sesame oil. Once it’s all mixed, cover the bowl and let it marinate for about 10 minutes.
- While that’s marinating, put the noodles in a bowl and cover them with boiling water. Let them soak for 3-4 minutes, or until they’re nice and soft. Drain them when they’re ready.
- Top and tail the green beans, putting them in a small saucepan and steaming until cooked but crunchy.
- Now, heat up a wok over high heat and add the rice bran oil. Swirl it around to coat the wok, then toss in the spring onion, garlic, ginger, and chilli bean sauce. Let that cook for about 20 seconds to get the flavours going.
- Next, add the marinated pork mixture to the wok and cook it for around 3 minutes, or until cooked.
- Once the pork is cooked through, stir in the stock, and the remaining soy sauce, rice wine, and sesame oil.
- Add in half a jar of Lee Kum Kee Char Siu Sauce until mixed through.
- Now, add the soaked noodles into the wok and toss everything together. Bring it to a boil, then reduce the heat to low and let it simmer for about 3-5 minutes. Stir occasionally, and cook until most of the liquid has been absorbed.
- When it’s done, garnish with some extra spring onion on top, and some red chilli and serve it up!Add the beans to the side.Enjoy!
Product used in recipe
- LEE KUM KEE - LKK CHAR SIU SAUCE 240G
