Pork and crab noodles

1. 1

   Heat the rapeseed oil in a wok over high heat. Stir-fry the garlic, ginger and two chopped chillies for a few seconds, then add the pork and fry for 2 - 3 minutes, until browned at the edges.

   3 min

2. 2

   Stir in the rice wine or sherry, oyster sauce, dark soy and chilli bean paste. Add the hot stock and bring to the boil, then mix in the soaked, drained noodles. Season with 1 tablespoon light soy sauce, adding up to another tablespoon only if needed.

   3 min

3. 3

   Fold in the mixed crab meat, toasted sesame oil and four finely chopped spring onions. Toss until hot and evenly combined, then take the wok off the heat.

   2 min

4. 4

   For the dressing, dissolve the caster sugar in 3 tablespoons rice vinegar. Add up to 1 tablespoon more vinegar to taste, then infuse with the sliced red chilli and diced cucumber.

   5 min

5. 5

   Carve the carrot, cucumber and French radishes into flower shapes. Slice the round radishes thinly and curl the spring-onion strips in iced water. Arrange these with the optional edible flowers beside the noodles and serve the dressing separately.

   10 min

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.