Instructions: If you are using fresh noodles blanch them first by boiling them for 35 minutes in a pot of boiling water.

If you are using dried noodles cook them in boiling water for 4 or 5 minutes.

Drain the noodles toss them in the sesame oil and put them aside until you are ready to use them. They can be kept in this state if tightly covered with clingfilm for up to 2 hours in the refrigerator.

Heat a wok or large frying pan until it is hot.

Then add the oil and when it is hot add the garlic and spring onions.

A few seconds later add the pork.

Stir well to break up all the pieces and continue to stir fry for about 1 minute or more until it loses its pink colour.

Then add the rest of the sauce ingredients stirring all the time.

Bring the mixture to the boil turn the heat down to low and simmer for 5 minutes.

Plunge the noodles into boiling water for 20 seconds and then drain them well in a colander or sieve.

Then quickly tip the noodles into a large bowl and pour the hot sauce over the top.

Sprinkle on the spring onions mix everything together well and serve at once.

Noodles are so popular in northern China that they are even eaten for breakfast usually in soup. They are also a common snack.

This recipe is an adaptation of a common noodle dish on which there are hundreds of variations. Once you have mastered this recipe you can add your own touches just as the Chinese do. Serve with snacks such as Spring Rolls and Fried Wuntun.

Serves 4

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