Ching-He Huang served up tasty pork and crab noodles on Saturday Kitchen.<\/p>\n
The ingredients are: 2 tbsp rapeseed oil, 3 garlic cloves, finely chopped, 1 tbsp grated fresh root ginger, 2 medium red chillis, deseeded and finely chopped, 500g organic pork mince, 2 tbsp Shaoxing rice wine or dry sherry, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp chilli bean paste, 200ml hot vegetable stock, 250g vermicelli mung bean glass noodles, pre-soaked in hot water for 10 minutes then drained, 1\u20132 tbsp light soy sauce, 300g crab meat (50:50 mix of white and brown), 1 tbsp toasted sesame oil and 4 large spring onions, trimmed and finely chopped.<\/p>\n
For the dressing: 3\u20134 tbsp rice vinegar, 1 tsp caster sugar, 1 red chilli, sliced and handful diced cucumber.<\/p>\n
To garnish: few strips spring onion, placed in iced water to curl, carrot carved into to flowers, cucumber, carved into flowers, 6\u20137 French radishes, carved into flowers, 6\u20137 round radishes, sliced to thin rounds and selection of edible flowers (optional).<\/p>\n