Pork and Mushroom Noodle Stir Fry

• 100g dry Lucky Boat Rice Stick noodles, 3MM soaked
• 120g minced pork
• 4 dried Shiitake mushrooms, rehydrated
• A thumb size piece of ginger
• 2 spring onions
• 1 tbsp oil
• Sauce:
• 1 tbsp chilli sauce (AMOY)
• 1 tsp dark soy sauce (AMOY)
• 1 tbsp light soy sauce (AMOY)
• 1 tbsp hoisin sauce (AMOY)
• 100ml Chicken Stock
• Pinch of sugar

Soak the dry noodles in hot water for 2-3 minutes. Set aside.

Finely slice the spring onions into rings, slice the mushrooms and finely chop the ginger.

In a wok over medium heat, add the oil and cook the pork mince for 1 - 2 minutes before adding the
ginger and spring onions and stir fry for another 30 seconds to a minute

Add the chilli sauce, mix well and add the light and dark soy sauce next. Let that cook for another
minute, making sure the pork mince is broken up into small pieces.

Add the Hoisin sauce and chicken stock followed by the noodles, and bring to boil until the noodles
have soaked most of the sauce.

Serve and garnish with spring onions.