Noodles in Curry Sauce

San Zhi Mian

2.25litres(4 pints) water

2teaspoons salt

250g fresh or dried egg noodles

sesame oil, for tossing with the noodles(optional)

2 tablespoons groundnut or vegetable oil

2tablespoons finely chopped garlic

2 tablespoons finely chopped spring onions, white part only

2 teaspoons peeled and finely chopped fresh root ginger

375g minced pork

2tablespoons Madras curry paste

1tablespoon chilli bean sauce

1tablespoon dark soy sauce

1tablespoon light soy sauce

1tablespoon Shaoxing rice wine

150 ml(4pint) chicken stock

150ml(4pint) coconut milk

2teaspoons sugar

freshly ground black pepper

chopped spring onions, to garnish

Chinese cuisine readily adopts new foods and ingredients when their virtues are recognized, as in the case of curry.

These noodles are tasty enough to eat on their own.

1. Put the water and salt into a large saucepan and bring to the boil. Add the noodles. If you are using fresh noodles, boil them for 112 minutes; if using dried noodles, boil them for 3 minutes. Separate the noodles, using chopsticks, while they are boiling. Put them in a colander under cold running water and leave until they are cold, to stop them from overcooking. Leave the noodles to drain in the colander, turning them sev-eral times so that all the water can drain off them. If you are not using them immediately, toss them with sesame oil before setting aside.

2. Heat a wok until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the garlic, spring onions and ginger and stir-fry for 30 seconds. Then add the pork, stir well to break up all the pieces and continue to stir-fry for 2 minutes or until it loses its pink colour. Add the rest of the ingre-dients with pepper to taste and continue to cook over a high heat for 2 minutes.

3. Return the noodles to the wok and cook over a high heat for 2 minutes, mixing well. Turn onto a platter, garnish with chopped spring onions and serve at once.

qingquang

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