This dish works well with or without the pork so you can cater for the vegan, vegetarian and gluten free with minor adjustments.
serves 2
2 tablespoons sunflower oil
150g loin of pork, thinly sliced
sea salt & black pepper
4 scallions, chopped
3 cloves garlic, chopped
thumb size piece ginger
1 red chilli, chopped
150g rice noodles, rehydrated according to pack instructions
150g any greens, finely sliced or chopped
1 dessertspoon of gochujang (Korean chilli paste)
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar
1 tablespoon sesame oil
If you are using pork start with it, heat 1 tablespoon of the oil, season the pork well and stir fry till fully cooked, remove from the wok and set aside. Heat more oil and stir fry the scallions, garlic, ginger, and chilli till they start to soften and colour, now add the noodles, as the noodles cook, drop in the shredded greens, mix the chilli paste with the soy sauce, black vinegar, sesame oil and a tablespoon of warm water, stir the lot into the wok plus the cooked pork if you are using the pork and continue cooking for a minute or two until all is glossy and sizzling. Taste for seasoning, Serve hot in deep bowls.
