142g flat rice noodles
1 tsp minced ginger (or fresh)
1 tbsp Wing Yip Light Soya Sauce
1/2 tsp Wing Yip Sesame Oil
1 jar Wing Yip Spicy Szechuan Sauce
170g lean pork
1/2 leek (slice lengthways into 1/2cm x 10cm ribbons)
1 red chilli (sliced on the slant)
3 spring onions
1 tsp minced garlic paste (or fresh)
4 tbsp peanut or vegetable oil
Soak the rice noodles in tepid water for 10 minutes. Drain and keep aside.
Slice the pork and season with a little light soya sauce, sesame oil and pepper.
Heat half the oil allowance in a wok and fry minced garlic.
Quickly add the rice noodles and light soy.
Stir with a spatula, lifting the noodles gently from the bottom of the pan and turning them over.
Add the washed leeks and continue stir fying gently for approximately 4 minutes. You might have to sprinkle a little water into the wok to prevent sticking. Remove and keep warm.
Now heat rest of oil in a wok or flat bottomed pan. You may cook this simultaneously in another wok with the noodles!
Stir-fry the sliced onions and minced garlic, then the sliced pork and the Szechuan Sauce.
When pork is cooked add the chillies.
Place the noodles onto platter or individual plates and spoon spicy pork on top.
Garnish with chopped spring onions.