-
Coarsely chop the onion,
ginger and garlic.
-
Cut the scallions in 6cm
sections.
-
Cut the cucumber into
matchstick-sized shreds.
-
Place the noodles in a
saucepan of boiling water and simmer for 8 minutes. Drain.
-
Rinse the noodles under
running cold water to keep separate.
-
Heat the oil in a wok or
large frying pan.
-
When hot, stir-fry the
onion and ginger for 1 minute.
-
Add the garlic and pork
and stir-fry over medium heat for 3 minutes.
-
Add the salt, yellow bean
paste and soy sauce.
-
Stir and cook for 3
minutes.
-
Mix in the stock and
continue to cook for a further 3 minutes.
-
Pour in the blended cornflour, stirring until thickened.
-
Re-heat the noodles by
dipping them in boiling water for 15 seconds, then drain
thoroughly.
-
Arrange them on a large
heated serving dish.
-
Pour the sauce into the
center of the noodles.
-
Arrange the shredded
cucumber and onion sections on either side of the sauce.