300g minced pork
½ tsp Chinese 5 spice
2 tbsp vegetable oil
3 cloves garlic, chopped
1 x 3cm piece of ginger, minced
200g green beans, cut in thirds
50g dried shiitake, rehydrated in hot water then cut in half
2 tbsp chilli bean paste
3 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp caster sugar
½ tsp sesame oil
250g hokkien noodles, blanched
½ bunch spring onions, cut into 3cm batons
In a bowl combine the chilli bean paste, soy sauce, wine, sugar and sesame oil.
Heat a large wok over a high heat and add the vegetable oil. Add the mince and 5 spice and toss until it just starts to change colour. Remove and set aside on a plate. Now add the garlic and ginger and cook for 30 seconds or until just changing colour. Add the beans and shiitake mushrooms and toss before adding the sauce. Bring to the boil then return the pork mince and add the spring onions. Toss for one minute and then add the noodles. Toss so everything is evenly distributed before serving.
Download the full recipe here.