Taiwan Chao Main

Ingredients

 * 500 g fine rice noodles
 * 6 cloves garlic, finely chopped
 * 250 g fatty minced Pork
 * 2 teaspoons Chinese five spice powder
 * 3 Chinese Mushrooms, soaked in water and diced
 * 6 tablespoons light soy sauce
 * pinch of Sugar
 * 1 medium Onion, sliced and fried
 * oil, for cooking
 * 1 bunch spring onions, green ends only, cut into 2–3 cm lengths
 * ½ cup carrot, cut into fine slivers
 * Additional 125 mL light soy sauce
 * 500 mL water
 * 2 cups bean shoots
 * 1 bunch garlic chives, chopped
 * few leaves coriander leaves

Directions

 * 1) Soak noodles as recommended on the packet in boiling water, then strain in a colander. Take care not to overcook.


 * 1) In a frypan, fry garlic, then add Pork mince and five spice powder. Fry the spice to enhance the flavour.


 * 1) Add Mushrooms and soy sauce, then a pinch of Sugar and enough water to cover the meat. Cover and simmer for about 50 minutes before adding the onions for a further 10 minutes.


 * 1) In a wok, heat some oil to a high heat and lightly stir fry the spring onions, then add the carrot sticks. Add additional soy sauce and a cup of boiling water.


 * 1) Add noodles and toss through the mixture in the wok.


 * 1) Add bean shoots and garlic chives. Toss together and serve on a large plate.
 * 2) Pour meat sauce over the noodles and garnish with coriander leaves.