Brown Sauce Noodles

Ingredients

500g boned pork thigh or shoulder, chopped very finely to the consistency of mince.
400g Shanghai noodles.
125ml Chinese chicken stock.
100g bean sprouts.
5 shallots, white part only, finely chopped.
2 shallots, green part only, sliced into batons.
3 garlic cloves, finely chopped.
½ cucumber, finely sliced into batons.
4 tblsp brown bean sauce.
1 tblsp hoi sin sauce.
1 tsp brown sugar.

Method

Blanche the bean sprouts in boiling water for 15 seconds and set aside.
Boil the noodles in water for 5 minutes.
Mix together the stock, brown bean sauce, hoi sin sauce and sugar.
In a searingly hot wok, toss the garlic and white shallot for 30 seconds.
Add the pork, and continue to cook until the pork is browned, about 3 minutes.
Add the sauce mixture, reduce for 4 minutes.
Serve pork sauce over noodles accompanied by bean sprouts, green shallot, and cucumber.