1. Stir together the oyster, sweet chili and soy sauces with 1/2 cup water. Using a potato peeler, shave the cucumber lengthwise, either side of the central seeds, into thin ribbons. 2. Heat a wok. Add the oil, followed by the ginger and scallions; stir-fry over a high heat for 30 seconds. 3. Add the pork and stir-fry for 4–6 minutes until browned. 4. Add the sauce mixture and simmer for 4 minutes. 5. Mix the cornstarch with the rice wine and add to the meat, stirring. Simmer until the sauce thickens. 6. Put the noodles in a large bowl and pour over a kettleful of boiling water. Allow them to soften for 4 minutes; drain well. Divide the noodles between 4 warmed bowls. Top with the spicy pork and a few furls of cucumber. ---------------------------------------------------------------------------
Nutrition
Ingredients
