Recipes

Cooking time: 5 minutes
Serves: 4
Degree of difficulty: easy

• 1 tablespoon vegetable or peanut oil
• 300 grams pork mince
• 350 grams green beans, cut into 2cm pieces
• 2, or more to taste, birds eye chillies, seeds removed, chillies cut in fine slices
• 4 spring onions, white and pale green parts only, cut into half cm pieces
• 2 cloves garlic, peeled and finely sliced
• 2 tablespoons Chang’s hoi sin sauce
• 2 tablespoons Chang’s oyster sauce
• 100 mls chicken stock
• 100 mls water
• 1 teaspoon cornflour dissolved in 1 tablespoon cold water
• 1 packet Chang’s egg noodles

Cook the noodles as per instructions on pack. While the noodles are cooking, heat a wok with high heat and when it is very hot add the oil, then the pork, garlic, beans, chillies and spring onions. Stir fry for about two minutes, until the pork changes colour. Add the Chang’s hoisin sauce, Chang’s oyster sauce and the chicken stock. Cook for a minute. Stir through the cornflour and allow the mixture to thicken, then add the remaining water until you have a nice thick sauce.

Drain the noodles and place on a serving dish before pouring the pork and bean mixture over the top.