From: Ken Hom Complete Chinese Cookbook

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450g (1 lb) Chinese fresh or dried egg noodles

1½ tablespoons sesame oil

1½ tablespoons groundnut or vegetable oil

1½ tablespoons finely chopped garlic

1 tablespoon finely chopped fresh ginger

3 tablespoons finely chopped spring onions

450g (1 lb) minced pork

3 tablespoons whole yellow bean sauce

1 tablespoon chilli bean sauce

1½ tablespoons Shaoxing rice wine or dry sherry

2 tablespoons dark soy sauce

2 teaspoons Chilli Oil

2 teaspoons sugar

300ml (10fl oz) Chicken Stock or water

Salt and black pepper to taste

3 tablespoons coarsely chopped spring onions for garnish

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1. Cook the fresh or dried noodles for 3-5 minutes in a pan of boiling water.

2. Cool them in cold water, drain them thoroughly, then toss them in the sesame oil and put them aside until you are ready to use them.

3. Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions.

4. Stir-fry for 15 seconds, then add the pork. Stir well to break it up and continue to stir-fry for about 2 minutes or more, until the pork loses its pink colour.

5. Then add the rest of the sauce ingredients, stirring all the time, and season with 2 teaspoons of salt and ½ teaspoon of black pepper.

6. Bring the mixture to the boil, turn the heat down to low and simmer for 5 minutes.

7. Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain them well in a colander or sieve.

8. Quickly tip them into a large bowl and pour the hot sauce over the top.

9. Sprinkle over the spring onions, mix everything together well and serve at once.