Stir-fried pork in a rich sauce is the highlight of this classic dish.
- 2 tbsp vegetable oil
- 3 spring onions, finely chopped, plus extra, to serve
- 2 garlic cloves, finely chopped
- 2 tsp grated ginger
- 600 g minced pork
- 125 ml (½ cup) black bean chilli sauce
- 80 ml (⅓ cup) hoisin sauce
- 375 ml (1½ cups) chicken stock
- 2 tsp caster sugar
- 2 tbsp rice vinegar
- 400 g fresh Shanghai noodles (see Note)
- julienned telegraph cucumber, bean sprouts, roughly chopped roasted peanuts and blanched, podded edamame*, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large frying pan over medium heat. Add spring onions, garlic and ginger, and cook, stirring, for 3 minutes or until onions have softened. Add pork and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in sauces and cook, stirring, for 2 minutes or until meat is completely coated. Add stock and sugar, then cover and simmer for 40 minutes or until liquid has almost reduced. Stir in rice vinegar, then season with salt and pepper.
Meanwhile, cook noodles according to packet instructions. Drain. Divide among bowls, top with meat sauce, then serve with julienned cucumber, bean sprouts, peanuts, edamame and extra spring onions.
• Fresh Shanghai noodles and edamame (young green soybeans) are available from select supermarkets and Asian food shops.
Photography Chris Chen