Quick and easy Peking noodles

This delicious Chinese noodle dish has been around for as long as we can remember and it’s an absolute favourite when it comes to Asian cuisine.

The egg noodles soak up all of the ginger and garlic flavours to ensure you don’t miss a drop of this mouthwatering sauce. You can fry it up in a wok if you have access to one, otherwise a large frying pan will do the job as well. You can play with the chilli and add as much or as little as you like to properly cater to your spice levels. Whether you prefer it mild or super spicy, dig in and enjoy this amazing dish!

Ingredients

• 250g fresh egg noodles
• 1 teaspoon sesame oil
• 400g pork mince
• 2 garlic cloves, finely chopped
• 1 tablespoon finely grated ginger
• 1 bunch baby choy sum, finely shredded
• 4 green onions, thinly sliced diagonally
• 1 tablespoon light soy sauce
• 1/2 tablespoon chilli bean paste
• Coriander leaves, to serve

Method

1. Cook the noodles in a saucepan of boiling water for 1-2 minutes or until tender. Drain well.
2. Meanwhile, heat oil in a wok over high heat. Add pork and stir-fry, breaking up mince with a flat-bottomed wooden spoon for 5 minutes or until mince changes colour.
3. Add garlic and ginger and stir-fry for 1 minute or until aromatic. Add choy sum, green onion, soy sauce and chilli bean paste and stir-fry for 2 minutes or until choy sum begins to wilt. Add noodles and stir-fry for 2 minutes or until well combined and heated through. Transfer to a serving plate. Sprinkle with coriander leaves.