Spicy Sichuan Pork Noodles

Ingredients

• 200g green beans, trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tsp cooking oil
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 250g pork mince
• 2 tbsp oyster sauce
• 2 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tbsp sambal oelek
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 300g Shanghai or Hokkien noodles
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp oyster sauce
• 2 tbsp kecap manis
• 1 tbsp sambal oelek
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 250g pork mince
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Trim the ends off the green beans.
2. Add 1 tbsp olive oil to a wok or large frying pan over medium-high heat. Add the green beans and 1/2 tsp salt. Stir-fry for 5-7 minutes, or until tender-crisp. Remove green beans from the pan and set aside.
3. Add 1 tsp cooking oil to the same pan. Add the chopped onion and stir-fry for 2-3 minutes until softened.
4. Add the minced garlic and ginger and stir-fry for 1 minute until fragrant.
5. Add the pork mince to the pan. Break it up with a spoon and stir-fry until browned.
6. While the pork is cooking, prepare the sauce. In a small bowl, whisk together the oyster sauce, kecap manis, sambal oelek, soy sauce, and sesame oil.
7. Pour the sauce over the pork and stir to combine. Cook for 1-2 minutes until the sauce has thickened slightly.
8. Add the cooked green beans back to the pan and stir to coat them in the sauce.
9. Cook the noodles according to package directions. Drain well.
10. Add the cooked noodles to the pan with the pork and green beans. Toss everything together until well combined and heated through.
11. Serve immediately, garnished with extra chili if desired.