Dandan noodles
Ingredients
for the pork
2 tbsp vegetable oil
500g pork mince
5 garlic cloves, finely chopped
2 red chillies, finely chopped
180g sweet chilli sauce
120g light soy sauce
100g hoisin sauce
for the noodles
600g egg noodles, pre-soaked in cold water
30g fresh coriander, roughly chopped
1 bunch spring onions, thinly sliced
to serve
80g cashew nuts, roughly chopped
1 tbsp black onion seeds
Method
To cook the pork, in a wok or frying pan on a medium heat add the vegetable oil and fry the mince, stirring to break it down. Fry until turning dry and brown. Add the garlic and chilli and fry for 2 minutes stirring occasionally. Add the sweet chilli, soy and hoisin sauces and fry for another minute.
To cook the noodles, drain the noodles from the cold water and add with the coriander and three-quarters of the spring onions to the pork mixture in the wok or frying pan. Fry for a further 2 minutes, gently turning over the noodles to coat with the mince and sauce mixture.
To serve, place the noodles in a bowl sprinkled with the remaining chopped spring onions, cashew nuts and black onion seeds.