CRISPY PORK WITH SAUCY SPICY NOODLES

For the sauce

1 tbsp sesame oil

2 tsp chilli oil

3 garlic cloves crushed

1/3 cup soy sauce

1/3 cup hoisin sauce

1 tbsp rice vinegar

3 tbsp honey

2 tsp chilli flakes

1 cup water

2 tsp cornstarch / cornflour

For the pork

500 g (1lb) pork tenderloin cubed

2 eggs

1 tbsp soy sauce

½ cup flour

½ cup cornstarch

1 tsp salt

To serve

500 g noodles cooked and drained

spring onion/green onion finely chopped

In a large pan, heat the sesame and chilli oils together then add the garlic.
Cook until fragrant (30 seconds, or so) then add the soy sauce, hoisin sauce, rice vinegar, honey and chilli flakes.
Mix cornstarch with water to make a slurry then add and allow to simmer. Cook for a few minutes until the sauce has thickened slightly. Set aside.
Chop the pork into bite-size chunks. In a large bowl, whisk together the eggs and soy sauce.
In a separate bowl, whisk the flour, cornstarch and salt together. Coat the pork first in the flour, then in the egg and finally in the flour again.
Heat a large pot of vegetable oil over high heat and once hot, carefully add the pork in batches and fry until golden brown and cooked through, approximately 5-7 minutes.
Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan.
Cook the noodles in a large pot of salted water until al dente then drain. Toss the noodles with the sauce.
Serve the noodles and sauce in bowls topped with crispy pork and spring onion

This Article And Recipe Adapted From This Site