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500g lean pork chops, bones removed, cut into chunks
2 tbsp oyster sauce
1 tbsp sweet chilli sauce (or to taste)
2 tbsp soy sauce
3 spring onions
1 large red chilli, seeds discarded
2 thumbs fresh, ginger, peeled
1 tbsp cornflour
1 tbsp dry sherry
2 tbsp vegetable or groundnut oil
200g quick cooking egg noodles
Mince the pork using the medium bowl fitted with its chopping blade.
In a small bowl or jug, stir together the oyster, sweet chilli and soy sauces with 125ml water.
Using the small bowl fitted with its chopping blade, chop the spring onions (including plenty of green) and the chilli. Change to the medium bowl fitted with the shredding disc. Shred the ginger using the larger holes.
Mix together the cornflour and sherry.
Heat a wok or rounded pan and add the oil. When it is almost smoking, stir-fry the pork for 4 minutes, until just coloured.
Add the sauces and water combination and simmer for 4 minutes, and then add the cornflour and sherry mixture, which will thicken the sauce, followed by the spring onions, chilli and ginger. Cook for a minute or so to take away their fire and the pinkness of the pork.
Adjust the flavouring with a dash of sugar and salt and additional sweet chilli sauce, to taste.
Cook the noodles according to the instructions on the packet. Drain well.
Cover a dish with the noodles, place the pork on top and serve piping hot.