Serves 3 to 4 A quick, substantial meal. 300g thick fresh Egg Noodles 2 tbsp Peanut or Vegetable oil 2 thin slices fresh Ginger, peeled 1 clove garlic, peeled and smashed 2 – 3 green onions (Scallions), finely shredded 200g red barbecued fillet of Pork, cut into julienne strips 1 tbsp Shaoxing cooking wine or dry sherry 125g Parilla Fresh Bean Sprouts, tails removed 75g Parilla Fresh Snow Pea Sprouts, cut in half and stalks discarded 50g Parilla Fresh Daikon Radish Sprouts, cut in half and stalks discarded

Seasonings
1½ (one and a half) tablespoons light Soy Sauce
1 1/2 (one and a half) tablespoons Oyster Sauce
½ (half) teaspoon Salt
½ (half) teaspoon Sugar

• Buy the pre-cooked red roast fillet of pork from a Chinese butcher.
• Combine all the seasonings in a small bowl before you start.
• Cook the noodles in a large pan of boiling salted water for a few minutes until tender.
• Drain and rinse with cold water. Set aside.
• Heat a wok until hot, add the oil and toss in the ginger and garlic, pressing them into the oil.
• Throw in the green onions and pork and toss to coat with oil, about one minute.
• Splash in the wine or sherry and stir-fry for 20 seconds.
• Stir-fry in swift tossing motions then pour in the seasonings and discard the ginger and garlic.
• Add the drained noodles and, using a spatula, toss well to combine.
• Add the Bean, Daikon Radish and Snow Pea Sprouts just at the end.
• Scoop and lift the Sprouts into the noodles and pork until evenly covered by the sauce. Pour into a hot serving bowl and serve immediately.