Egg Noodles with Minced Pork and Vegetables
250 g (8 oz) minced pork
200 g (7 oz) packet fine egg noodles
2 tablespoons groundnut or vegetable oil
4 spring onions, trimmed and chopped
250 ml (8 fl oz) hot chicken stock
2 spring onions, finely chopped, to garnish
2 tablespoons soy sauce
1 tablespoon dry sherry or sherry vinegar
1 tablespoon groundnut or vegetable oil
1 teaspoon sesame oil
1 teaspoon chilli sauce
1/2 teaspoon sugar
pinch of salt
Whisk the marinade ingredients together in a bowl. Add the minced pork and stir well to mix. Cover the bowl and leave to marinate in a cool place for about 30 minutes.
Meanwhile, cook the fine egg noodles, according to the packet instructions, and drain thoroughly.
Heat the wok until hot. Add the oil and heat over a moderate heat until hot. Add the marinated pork and spring onions and stir-fry for about 5 minutes or until the meat loses its pink colour.
Pour in the stock and bring to the boil, stirring constantly, and then add the drained noodles. Stir-fry for 1 minute or until all of the liquid is absorbed and the noodles are hot. Garnish with the chopped spring onions and serve hot.