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Preparation time 15 minutes, plus standing Cooking time 15 minutes 250 g dried fine bean thread noodles 1 tablespoon groundnut oil 1 tablespoon peeled and finely grated fresh root ginger 3 garlic cloves, crushed 6 shiitake mushrooms, trimmed and thinly sliced 2 red chillies, deseeded and finely chopped 8 spring onions, finely chopped 400 g minced pork 2 tablespoons dark soy sauce 2 tablespoons hoisin sauce 250 ml boiling hot chicken or vegetable stock 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water 200 g firm tofu, drained and cut into bite-sized cubes Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 10 minutes, or until just tender. Drain and set aside.

Meanwhile, heat the oil in a large nonstick wok or frying pan over a high heat. Add the ginger, garlic, mushrooms, chillies and spring onions and stir-fry for 1-2 minutes. Add the minced pork and stir-fry, breaking it up with a wooden spoon, for about 4-5 minutes until browned.

Stir the soy sauce, hoisin sauce and stock into the pan and cook for 2 minutes. Add the cornflour paste and cook, stirring constantly, for 2-3 minutes until thickened.

Add the drained noodles and tofu and toss together for 2-3 minutes until heated through. Serve immediately.

For chicken hoisin sauce fried rice, spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add 2 teaspoons each of grated fresh root ginger and garlic, 2 finely chopped red chillies and 400g(13 oz)minced chicken and stir-fry, breaking up the chicken with a wooden spoon, for about 2-3 minutes until the chicken is lightly browned. Stir in 6 finely chopped spring onions, 500() cooled freshly cooked jasmine rice and 2 tablespoons hoisin sauce and cook, stirring, for about 6-7 minutes until the rice is piping hot. Serve in warmed bowls, garnished with thinly sliced spring onions.

qingquang

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