Ching-He Huang celebrates the traditional Chinese Moon Festival with decadent pork and crab stir-fried noodles.
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
By Ching-He Huang
From Saturday Kitchen
Ingredients
- 2 tbsp rapeseed oil
- 3 garlic cloves, finely chopped
- 1 tbsp grated fresh root ginger
- 2 medium red chillis, deseeded and finely chopped
- 500g/18oz organic pork mince
- 2 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp chilli bean paste
- 200ml/7fl oz hot vegetable stock
- 250g/9oz vermicelli mung bean glass noodles, pre-soaked in hot water for 10 minutes then drained
- 1–2 tbsp light soy sauce
- 300g/11oz crab meat (50:50 mix of white and brown)
- 1 tbsp toasted sesame oil
- 4 large spring onions, trimmed and finely chopped
For the dressing
- 3–4 tbsp rice vinegar
- 1 tsp caster sugar
- 1 red chilli, sliced
- handful diced cucumber
To garnish
- spring onion curls, in iced water
- 3 inches of Carrots, sliced to flowers, peeled, top and tailed
- 3 inches of cucumber, carved to flowers
- 6–7 French radishes, carved to flowers
- 6–7 round red radishes, sliced to thin rounds
- selection of edible flowers (optional)
Method
Heat a wok over a high heat and add the rapeseed oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the pork and stir-fry for 2–3 minutes until the meat is browned at the edges.
Add the rice wine or sherry, season with the [QUERY – was missing] oyster sauce, soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, then add the noodles and stir well.
Add the crab meat to the wok, stir in, then season with the sesame oil and add the spring onions. Toss and mix well and serve immediately.
Make the dressing by mixing the sugar and rice vinegar. Infuse with the red chilli slices and cucumber pieces, serve in a dressing pot next to the dish.
Carve the fresh salad garnishes and serve on the side.