Hoisin Pork with Garlic Noodles

Ingredients:

250g thick Chinese egg noodles
450g pork fillet, thinly sliced
1 tsp sugar
1 tbsp groundnut oil
4 tbsp white wine vinegar
4 tbsp hoisin sauce
2 spring onions, sliced at a bias (ie diagonally)
2 tbsp garlic-flavoured oil
2 large garlic cloves, sliced thinly

Method:

Bring a pan of water to a boil, add the noodles and cook for about 3 minutes (or according to the packet instructions). Drain well, rinse under cold, running, water, then drain once more and set aside.

Place the pork slices in a bowl. Sprinkle over the sugar then toss well with your hands.

Place a wok over high heat. Add the oil and heat until it begins to shimmer. Add the pork and stir-fry for 3 minutes, or until the pork is cooked through and is no longer pink in the centre. Remove the pork with a slotted spoon and set aside to keep warm.

Add the vinegars to the wok, bring to a boil and cook until reduced to 5 tbsp. At this point stir in the hoisin sauce and add the spring onions. Bring to a boil and cook until the volume has reduced by half. Add the pork and stir to combine then turn into a bowl.

Wipe the wok, add the garlic-flavoured oil and heat until the oil shimmers. Add the garlic slices and stir for 30 seconds, or until golden brown and crisp. Use a slotted spoon to scoop the garlic pieces from the wok and set aside.

Add the noodles to the wok and stir until warmed through. Divide the noodles between four serving plates, top with the pork and garnish with the garlic slices. Serve immediately.