Servings: Serves 2 people
8oz flat dried rice noodles
2 tsp sesame oil
1 TBS light soy sauce
1 TBS groundnut (peanut) oil
1lb minced pork
5 TBS oyster sauce
3 TBS home-made chicken stock
2 TBS sugar
1 TBS fresh ginger, finely chopped
6 TBS spring onions, finely chopped
Soak the rice noodles for 25 minutes in a large bowl of hot water.
When soft, drain well in a colander and discard the water. Toss with the sesame seed oil and soy sauce, then set aside.
Heat a wok over high heat, then add the groundnut oil.
When it is hot and slightly smoking, add the pork and stir-fry for 2 minutes, being careful to break up any clumps of meat.
Add the oyster sauce, stock, and sugar, then stir-fry for 3 minutes.
Add the ginger, spring onions, and noodles, then stir-fry briskly for 4 minutes.
Cook until the pork is thoroughly cooked and there is no pink in it.
Place onto a warm platter and serve right away.