Sticky pork noodles

Sticky pork noodles
serves 4

400g fresh thin egg noodles
2 tbsp vegetable oil
400g pork mince
2 tbsp white miso
2 tbsp hoisin sauce
2 tsp dark soy sauce
2 tbsp Chinese cooking wine
1 tsp cornflour
1 large carrot, julienned
1 continental cucumber, julienned
chopped peanuts to garnish
coriander & rice paddy leaves (available in Asian grocers) to garnish

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Bring a large pot of salted water to the boil. Mix miso, hoisin sauce, soy, wine, cornflour and ½ cup water in a small bowl. Heat a large frypan over high heat, add oil and pork mince. Allow pork to brown on one side before breaking up into small pieces with a wooden spoon. Add the sauce, lower the heat to medium and allow to simmer for 3 minutes. Cook noodles in the boiling water according to packet instructions, add to the sauce and toss through to coat. Serve noodles topped with carrot and cucumber and garnished with peanuts and herbs.

This article first appeared in the April 2024 issue of SALIFE magazine.