minced-soy-pork-with-rice-noodles

This recipe uses two types of soy – light for seasoning, dark for its rich caramel colour

140g 1cm-thick pad Thai rice noodles
1 tbsp groundnut oil
2 garlic cloves
1 tbsp grated ginger
3 dried Chinese mushrooms, soaked in hot water for 20 mins, drained and finely chopped
1 tbsp dried shrimps, soaked in hot water for 20 mins, drained and finely chopped
250g lean pork mince
1 tbsp Shaohsing rice wine
1 tbsp dark soy sauce
1 tbsp light soy sauce
3 baby pak choi, cut to 1cm thick slices, washed
50ml hot vegetable stock
1 tbsp toasted sesame oil
2 spring onions, finely sliced
handful of coriander, roughly chopped

STEP 1
Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well, rinse with cold water and set aside.
STEP 2
Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms and shrimps. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well. Season with the dark and light soy sauce, and toss through your pak choi before pouring in the stock and bringing it to a simmer.
STEP 3
After 1 min, season the pork with the toasted sesame oil, sprinkle over the spring onions and coriander, then stir in. Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce, if you like.