Peking-style noodles

Ingredients

350g fresh or dried egg noodles
1½ tbsp sesame oil
1½ tbsp groundnut oil
1½ tbsp finely chopped garlic
1 tbsp finely chopped fresh root ginger
3 tbsp finely chopped spring onions
450g minced pork
3 tbsp yellow bean sauce
1 tbsp chilli bean sauce
1½ tbsp Shaoxing rice wine or dry sherry
2 tbsp dark soy sauce
2 tsp salt
½ tsp freshy ground black pepper
2 tsp chilli oil (optional)
2 tsp caster sugar
300ml chicken stock preferably homemade
3 tbsp coarsely chopped spring onions, to serve

Directions:

On the off chance that you are utilizing crisp noodles, whiten them first for 3-5 minutes in bubbling water. In the event that you are utilizing dried noodles, cook them in bubbling water as indicated by parcel directions.

Plunge them in icy water, empty altogether, throw them in the sesame oil and put aside until you are prepared to utilize them. Secured with stick film, they can be kept for up to 2 hours in the cooler.

Heat a wok or huge skillet until hot. Include the groundnut oil and, when it is extremely hot, include the garlic, ginger and spring onions. Panfry for 15 seconds, then include the pork. Blend well to separate and stirfry for 2 minutes or more until the pork loses its pink color.

Include whatever is left of the fixings aside from the spring onion enhancement,turn the hotness down low and stew for 5 minutes.

Pour the noodles into bubbling water for 30 second then drained. Rapidly tip the noodles into a vast bowl and spill the hot sauce outrageous. Combine everything inexactly then sprinkle on the spring onions and serve.