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1
Cook the rice noodles in a pot of boiling water. Immerse the baby corn into the same pot as the noodles 3 minutes before the noodles are done. Blanch the broccoli a minute before both are done, and drain out all together. You want the noodles and vegetables to be al dente and still have a bite to it.
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2
Pour the olive oil into a wok/pot over medium heat and toss in the dried red chiles, onions, spring onions (the bottom part), ginger, and garlic. Saute for a few minutes until translucent and lightly browned.
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3
Add the pork into the wok and, using a spatula, break up any clumps that are stuck together. Brown the meat thoroughly for a few minutes. Add in the black bean paste, soya sauce, rice vinegar, pepper, and chile flakes. (Note: Start by using 2 teaspoons each of soya sauce and rice vinegar, and taste before adding more). Cook for a few minutes until the rawness of the sauces are cooked off. Taste and adjust seasoning; set aside.
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4
In a skillet, lightly toast the sesame seeds and peanuts; set aside to sprinkle on top later. In the same skillet, add a few teaspoons of olive oil and lightly scramble the eggs, keeping it just a teeny bit runny.
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5
Toss in the noodles and vegetables into the minced pork mixture; add the scrambled eggs and mix through to combine evenly. Add a little water if necessary to loosen the consistency.
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6
Tip into your serving dish and garnish with the spring onion tops, peanuts, sesame oil, and seeds.
