Stir-Fried Rice Noodles with Minced Pork and Black Bean

Ingredients

• 200 grams rice noodles
  
• 300 grams minced pork
  
• 1/2 cup chopped baby corn
  
• 1 head of broccoli, chopped into florets
  
• 1-inch pieces of ginger, finely sliced
  
• 5 cloves of garlic, finely chopped
  
• 1 small onion, chopped
  
• 3 stalks of spring onions, chopped (set the tops aside to use as garnish)
  
• 3 teaspoons black bean paste
  
• 1 1/2 teaspoons soya sauce
  
• 1 teaspoon rice vinegar
  
• 1/2 teaspoon chile flakes
  
• 2 tablespoons olive oil (plus extra for the eggs)
  
• 3 eggs, lightly beaten
  
• 2 dried red chiles, halved and de-seeded
  
• 1 teaspoon sesame oil
  
• 2 teaspoons sesame seeds, lightly toasted
  
• 2 tablespoons peanuts, coarsely chopped
  
• Freshly ground black pepper
  
• Salt
  

Directions

1. Cook the rice noodles in a pot of boiling water. Immerse the baby corn into the same pot as the noodles 3 minutes before the noodles are done. Blanch the broccoli a minute before both are done, and drain out all together. You want the noodles and vegetables to be al dente and still have a bite to it.
2. Pour the olive oil into a wok/pot over medium heat and toss in the dried red chiles, onions, spring onions (the bottom part), ginger, and garlic. Sauté for a few minutes until translucent and lightly browned.
3. Add the pork into the wok and, using a spatula, break up any clumps that are stuck together. Brown the meat thoroughly for a few minutes. Add in the black bean paste, soya sauce, rice vinegar, pepper, and chile flakes. (Note: Start by using 2 teaspoons each of soya sauce and rice vinegar, and taste before adding more). Cook for a few minutes until the rawness of the sauces are cooked off. Taste and adjust seasoning; set aside.
4. In a skillet, lightly toast the sesame seeds and peanuts; set aside to sprinkle on top later. In the same skillet, add a few teaspoons of olive oil and lightly scramble the eggs, keeping it just a teeny bit runny.
5. Toss in the noodles and vegetables into the minced pork mixture; add the scrambled eggs and mix through to combine evenly. Add a little water if necessary to loosen the consistency.
6. Tip into your serving dish and garnish with the spring onion tops, peanuts, sesame oil, and seeds.