Eastington @ Paddington

from RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 64)

This was very good, but I felt it needs an extra dimension to take it to the next level. (perhaps Sichuan pepper, the addition of Shaoxing cooking wine, and/or perhaps a garnish of roasted peanuts).

Asia Sauce: Oyster sauce, kecap manis and sambal oelek (I went for 5 tsps rather than 4)

Noodles:

• vegetable oil, organic green beans,
• brown onion, garlic, ginger
• free range macro lean pork mince
• Fresh hokkein noodles

This was all cooked in a wok on oil smoking temperature (7 induction). In hindsight the green beens could do with more blistering, although they looked blistered at the time I cooked them).