Fried Chilli Pork and Green Beans
Finely slice your red chillies. Finely chop your garlic. Take the ends off the green beans, then cut them in half. Cut your spring onions into 4cm lengths.
Heat your wok over a medium heat with 1 tbsp vegetable oil. Add your pork and season with salt. Stir fry for about 5 mins, or until the pork is crispy and the liquid has evaporated off. Transfer to a bowl and set aside.
Add your green beans, sliced chilli and spring onions to the same pan and fry for 3 mins, or until softened and charred. Add your garlic to the pan and cook for 30 seconds.
Get your pork back into the pan, along with your soy sauce, sugar and a pinch of white pepper. Pour in 300ml water and bring it to a gentle simmer.
Bring a pan of water to a boil. Cook your noodles according to packet instructions, then drain.
Mix your cornflour with 1 tbsp water then pour this into the pan. Give it a good mix.
Allow the sauce thicken and the flavours to mingle by simmering for 3 mins. Adjust the seasoning if need be.
Serve your crispy pork over your noodles.