1 ½ tbsp vegetable oil
2 garlic cloves, crushed
3cm piece ginger, finely sliced
3 spring onions, cut into 3cm batons + extra to serve
500g pork mince
250g Asian mushrooms (shiitake/oyster/enoki), roughly chopped
½ tsp five-spice powder
2 bok choy, stems chopped and leaves whole
2 Chinese broccoli, stems chopped and leaves whole
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp Shaoxing wine
1 tbsp hoisin sauce
2 tsp fish sauce
1 tsp sugar
⅓ cup water
Hokkien noodles, prepared as per packet directions
Bean sprouts, coriander sprigs, steamed Asian greens drizzled with sesame oil, to serve
Combine all the sauce ingredients in a bowl and whisk until the sugar is dissolved. Set aside.
Heat the oil in a wok or large frying pan over high heat. Swirl the oil to coat the pan and add the pork in batches, frying for 2 to 3 minutes, breaking up any lumps with the back of a wooden spoon. Remove from pan and set aside.
In the same pan, cook the garlic, ginger and green onions for 1 minute or until fragrant. Add the mushrooms and five-spice powder and cook for a further 2 to 3 minutes. Return the pork and its juices to the pan, along with the sauce and allow to reduce for a further 5 or so minutes.
Add noodles and toss through the meat and sauce. Once the meat and noodles have absorbed most of the sauce, add the greens and allow to wilt.
Top with bean sprouts, coriander sprigs and extra green onions (or crispy fried Asian shallots).