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Pork and crab noodles
Fruit and vegetables
3
garlic
cloves, finely chopped
1 tbsp grated fresh root
ginger
2 medium red
chillies
, deseeded and finely chopped
4 large
spring onions
, trimmed and finely chopped
1 red
chilli
, sliced
handful diced
cucumber
few strips
spring onion
, placed in iced water to curl
carrot
carved into to flowers
cucumber
, carved into flowers
6–7 French
radishes
, carved into flowers
6–7 round
radishes
, sliced to thin rounds
Tins, packets and jars
1 tbsp
oyster sauce
250g/9oz vermicelli mung bean glass
noodles
, pre-soaked in hot water for 10 minutes then drained
Cooking ingredients
2 tbsp
rapeseed oil
2 tbsp Shaoxing
rice wine
or dry sherry
1 tbsp dark
soy sauce
200ml/7fl oz hot
vegetable stock
1–2 tbsp light
soy sauce
1 tbsp toasted
sesame oil
3–4 tbsp
rice vinegar
1 tsp
caster sugar
Meat, fish and poultry
500g/18oz organic
pork mince
300g/11oz
crab
(50:50 mix of white and brown)
Other
1 tbsp chilli bean paste
selection of edible flowers (optional)
Back to recipe
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