Bring a pan of water to the boil and
add the noodles. Cook for 4 mins, then
drain well and set aside.
Heat a wok over high heat and add the
groundnut oil. When it starts to smoke,
add the garlic, ginger, finely chopped
mushrooms and shrimps. Stir well for
a few secs, add the mince and stir-fry.
When the meat starts to turn brown,
add the rice wine and mix well. Season
with the dark and light soy sauce, pour
in the stock and bring to the bubble.
After 1 min, season the pork with the
toasted sesame oil, sprinkle over the
spring onions and coriander, then stir
in. Add the rice noodles and mix well.
Serve in bowls and eat immediately,
seasoned with a little more soy sauce,
if you like.