Sticky Pork Noodles
| 200 g | egg noodles |
| 1 tbsp | olive oil |
| 1 tbsp | garlic, freshly minced |
| 1 tbsp | ginger, freshly minced |
| 500 g | pork mince/ground pork (or chicken mince/ground chicken) |
| 1 tbsp | Chinese cooking wine (substitute with rice wine vinegar) |
| 1 tbsp | brown sugar |
| 2 tbsp | tamari or all-purpose soy sauce |
| ½ cup | frozen peas |
| ½ cup | frozen corn |
| 2 | spring onions/scallions, finely sliced |
| 1 tbsp | dark soy sauce |
| 1 tbsp | sesame oil |
| 4 | fried eggs to serve (optional) |
| Fried shallots to serve (optional) | |
| Chilli oil to serve (optional) |
| Cook the egg noodles as per the packet instructions less 1 minute (this will stop them from over-cooking and breaking up). Rinse in cold water. Set aside. |
| Heat the oil on high heat in a large, deep pan. Add the garlic and ginger, cook for 30 seconds and add the pork (or chicken mince if using). |
| Brown the mince for 2-3 minutes, breaking it up as you go until it has changed colour. |
| Add the Chinese cooking wine, brown sugar and tamari or soy sauce. Stir until the brown sugar is dissolved. |
| Add the peas and corn, and cook for 1 minute until defrosted. |
| Turn the heat off and add the cooked noodles, spring onion, dark soy sauce and sesame oil. Toss to combine. |
| Serve topped with fried eggs, fried shallots and chilli oil, if using. |