I like to use fresh egg noodles from my local Asian grocer. Feel free to sub in any Chinese wheat noodle – the thick chewy style is great for this dish.
¼ cup rice bran or sunflower oil
1 small red onion, finely chopped
2 cloves garlic, crushed
2 tbsp freshly grated ginger
100g 'nduja* (spicy spreadable salami)
400g pork mince
2½ tbsp XO sauce
3 tbsp oyster sauce
1 tbsp soybean paste
1 tsp brown sugar
750g thick noodles (I used boiled noodles)
¾ cup pork floss
4 tbsp chopped spring onions
2 tbsp coriander leaves, roughly chopped
1. Place a frypan over medium-high heat. Add the oil, and once hot, add the onion, garlic and ginger. Cook for one minute or until the mix starts to soften and becomes fragrant. Add the 'nduja and pork mince and cook for another two to three minutes or until the 'nduja has broken down, is fully incorporated and the mixture is brown. Add the remaining ingredients, reduce the heat to low and cook for another five to seven minutes while you prepare the noodles.
2. Cook the noodles according to packet instructions. Strain and transfer to a large serving dish. Top with the mince mixture and sprinkle liberally with pork floss, sliced spring onion and coriander leaves.
'nduja is available from delicatessens and specialist food stores