•4 green onions (shallots), trimmed and sliced into 2cm pieces
•2 garlic cloves, crushed
•1 bunch choy sum, cut into 5cm pieces
•Sliced red chilli and sesame seeds, to serve
Marinade & cooking sauce
•Marinade & cooking sauce
•¼ cup salt reduced soy sauce
•2 tablespoons cooking wine
•1 tablespoon brown sugar
•2 teaspoons sesame oil
•1 tablespoon cornflour
1.To make marinade & cooking sauce, combine all ingredients in a jug. Whisk until well combined. Reserve half of the mixture. Transfer the remaining mixture to a medium bowl. Add pork and toss to combine. Chill for 15 minutes.
2.Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 30 seconds to refresh. Drain and set aside.
3.Heat 1 tablespoon oil in the wok over high heat. Stir-fry pork, in 3 batches (adding extra oil if necessary) for 2-3 minutes until golden and just cooked through. Transfer to a plate
4.Heat 1 tablespoon oil in the wok over high heat. Add chilli, green onions, garlic and choy sum stems. Stir-fry for 1 minute.
5.Add pork, choy sum leaves, noodles and reserved sauce and gently toss to combine until hot. Sprinkle with sesame seeds and serve with sliced red chilli.