1 tbs x canola oil
2 cloves garlic, minced
2 tbs x dark soy sauce
2 tbs x light soy sauce
1 tbs x Shaoxing wine
3 tbs x tahini (75g)
1 tbs x honey
1/3 cup x chilli oil
1 x Riverview Farms Roast Pork with Crackle (meat shredded & crackling chopped)
500g Szechuan noodles, or egg noodles
Toasted sesame seeds
Sliced spring onion
Fresh coriander
- 1
Heat a wok or large non-stick frypan over medium-low heat. Add oil and garlic and cook for 1 minute until fragrant.
- 2
Add dark soy, light soy, Shaoxing wine, tahini and honey and cook for 1 minute until combined.
- 3
Add a quarter cup of the chili oil and shredded pork and toss to combine.
- 4
Meanwhile, cook noodles according to packet instructions. Drain and toss the noodles into with Szechuan pork.
- 5
Divide between serving bowls and spoon over remaining chili oil. Top with pork crackling, toasted sesame seeds, spring onion and coriander. Serve.
