INGREDIENTS

* 150 g organic somen noodles
* 450 g lean pork, cut into small cubes
* 6 tbsp soy sauce
* 4 tbsp Chinese rice wine
* 5 clove(s) garlic, finely chopped
* 2 ½ tbsp ginger, finely chopped
* 3 tsp chilli oil
* 6 tbsp groundnut oil
* 400 g mushrooms, cut into pieces
* 100 g spring onions, cut into pieces
* 2 ½ tsp cornflour
* 350 ml chicken stock
* 4 tbsp fresh coriander, chopped

• Divide the noodles in half. Cook covered in water for about 2 minutes. Drain and rinse thoroughly.
• Blend pork with soy, wine, garlic, ginger and chilli oil. Put cover and reserve for an hour. Drain and set the marinade aside for later use.
• In a hot wok, heat the groundnut oil. You may also use a heavy based pan if preferred. Place the pork and mushrooms, stir-frying for about 4 minutes. Add the spring onions and continue cooking for another minute.
• Combine flour and stock and add it to stir-fried pork and mushrooms. Pour in the reserved marinade and cook for another minutes. Add the noodles and continue stir-frying for about 2 minutes. Mix in the chopped coriander and serve while hot.