Photography: Ian Wallace
Chinese spaghetti
By Suzanne Gibbs
INGREDIENTS
800g fresh udon noodles
4 green onions (shallots), sliced on the diagonal
1 tablespoon sesame oil
2 tablespoons peanut or rice bran oil
750g pork mince
2 tablespoons shaoxing wine (Chinese rice wine) or dry sherry
1 tablespoon grated ginger
2 garlic cloves, crushed
1/3 cup (80ml) hoisin sauce
2 tablespoons chilli bean sauce
1 tablespoon soy sauce
1 cup (250ml) chicken stock
diced cucumber, coriander leaves, to serve
METHOD
1. Prepare noodles according to packet directions. Drain and toss with half of green onion and half of sesame oil.
2. Heat peanut oil in a wok on medium. Stir-fry pork for 2-3 minutes, until browned. Add wine and stir for 1 minute, until evaporated. Remove pork. Stir-fry ginger, garlic and remaining onion for 30 seconds. Add sauces and stir-fry for 30 seconds.
3. Add pork and stock and bring to boil. Reduce heat and simmer for 10 minutes, until thickened. Stir in remaining sesame oil.
4. Serve noodles with meat sauce, cucumber and coriander.
Tip: shaoxing wine is available at Coles supermarkets. Look for it in the Asian section, or with the vinegars.
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