Pork & crab 'ants climbing trees'

• rapeseed oil↗2 tbsp tbsp
• garlic cloves↗2

  finely chopped

• ginger↗1 tbsp tbsp

  freshly grated

• red chilli↗1 medium

  deseeded and finely chopped

• pork mince↗250g g

  or minced rehydrated soy pieces

• shaoxing rice wine↗1 tbsp tbsp

  or dry sherry

• oyster sauce↗1 tbsp tbsp
• dark soy sauce↗1 tsp tsp
• chilli bean sauce1 tsp tsp
• hot vegetable stock↗200ml ml
• mung bean noodles↗200g g

  pre-soaked in hot water for 10 mins, then drained

• crabmeat↗150g g
• toasted sesame oil↗1 tsp tsp
• spring onions↗2 large

  ends trimmed, finely chopped

Step-by-step instructions

1. 1

   Heat a wok over high heat and add the rapeseed oil. Stir-fry the garlic, ginger and red chilli for a few seconds, then add the pork mince and stir fry for 2-3 mins until the meat is browned at the edges. Add the rice wine or sherry, season with the dark soy sauce and chilli bean sauce, and mix well. Add the hot stock and bring to a bubble, then tip in the noodles and stir well – keep stirring until all the noodles are coated in the sauce and are a dark brown colour.

2. 2

   Add the crabmeat, gently stir in, and season with toasted sesame oil. Finally, sprinkle in the spring onions, toss well and serve immediately.