Ingredients
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
Cooking Method
Step 1
Soak the rice noodles in tepid water for 10 minutes. Drain and keep aside.
Step 2
Slice the pork and season with a little light soya sauce, sesame oil and pepper.
Step 3
Heat half the oil allowance in a wok and fry minced garlic.
Step 4
Quickly add the rice noodles and light soy.
Step 5
Stir with a spatula, lifting the noodles gently from the bottom of the pan and turning them over.
Step 6
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.
Step 7
Now heat rest of oil in a wok or flat bottomed pan. You may cook this simultaneously in another wok with the noodles!
Step 8
Stir-fry the sliced onions and minced garlic, then the sliced pork and the Szechuan Sauce.
Step 9
When pork is cooked add the chillies.
Step 10
Place the noodles onto platter or individual plates and spoon spicy pork on top.
Step 11
Garnish with chopped spring onions.