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1
If you are using fresh noodles blanch them first by boiling them for 35 min in a pot of boiling water.
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2
If you are using dry noodles cook them in boiling water for 4 or possibly 5 min.
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3
Drain the noodles toss them in the sesame oil and put them aside till you are ready to use them.
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4
They can be kept in this state if tightly covered with clingfilm for up to 2 hrs in the refrigerator.
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5
Heat a wok or possibly large frying pan till it is warm.
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6
Then add in the oil and when it is warm add in the garlic and spring onions.
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7
A few seconds later add in the pork.
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8
Stir well to break up all the pcs and continue to stir fry for about 1 minute or possibly more till it loses its pink colour.
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9
Then add in the rest of the sauce ingredients stirring all the time.
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10
Bring the mix to the boil turn the heat down to low and simmer for 5 min.
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11
Plunge the noodles into boiling water for 20 seconds and then drain them well in a colander or possibly sieve.
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12
Then quickly tip the noodles into a large bowl and pour the warm sauce over the top.
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13
Sprinkle on the spring onions mix everything together well and serve at once.
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14
Noodles are so popular in northern China which they are even eaten for breakfast usually in soup.
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15
They are also a common snack.
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16
This recipe is an adaptation of a common noodle dish on that there are hundreds of variations.
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17
Once you have mastered this recipe you can add in your own touches just as the Chinese do.
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18
Serve with snacks such as Spring Rolls and Fried Wuntun.
