200 g mung bean noodles (4 sm individual pcks)
200 g lean minced pork
4 tbs soy sauce
1 tbs rice wine
2 tbs chili sauce
1 tsp corn flour
1 tbs vegetable oil
3 stalks spring onion (finely chopped)
1/2 c chicken stock
1. Marinate pork with soy sauce, rice wine, chili sauce, and corn flour for 30 minutes.
2. Soak the noodles in hot water for about 20 minutes. Drain and set aside.
3. Heat the wok or large pan and add the oil. Add pork mixture and cook for 2 minutes over high heat. Add spring onions and cook until pork is done. Add chicken stock. Reduce heat to medium and cook for another 2 to 3 minutes, stirring well. Add noodles and blend well together. Cook until all liquid has been absorbed. Garnish with chopped cilantro.