If you are using fresh noodles,
blanch them first for 3-5 minutes in
boiling water. If you are using dried
noodles, cook them in boiling water
according to packet instructions.
Plunge them in cold water, drain
thoroughly, toss them in the
sesame oil and set aside until you
are ready to use them. Covered
with cling film, they can be kept for
up to 2 hours in the refrigerator.
Heat a wok or large frying pan
until hot. Add the groundnut oil
and, when it is very hot, add the
garlic, ginger and spring onions.
Stir fry for 15 seconds, then add
the pork. Stir well to break up and
stir fry for 2 minutes or more until
the pork loses its pink colour.
Add the rest of the ingredients
except the spring onion garnish,
stirring all the time. Bring to the
boil, turn the heat down low and
simmer for 5 minutes.
Plunge the noodles into boiling
water for 30 seconds or until they
are just heated through, then drain
well in a colander or sieve. Quickly
tip the noodles into a large bowl
and pour the hot sauce over the
top. Mix everything together
loosely then sprinkle on the spring
onions and serve.