Preparation
- Put the dried shitake mushrooms in a heatproof bowl and cover with boiling water. Leave to soak for 20-30 minutes, until soft. Drain and roughly chop.
- Finely slice the garlic and finely chop the ginger. Slice the spring onions and reserve some for garnish. Heat the sesame oil in a large frying pan and gently fry the garlic, ginger and spring onions for 2-3 minutes. Add the pork mince and fry over a high heat until the meat starts to really crisp up. Stir in the chopped mushrooms for earthiness.
- Meanwhile, make the noodle sauce. Put all the ingredients in a small saucepan with 4 tablespoons of water and whisk until smooth. Bring to a simmer and cook gently for 2-3 minutes until you have a silky sauce. Keep warm.
- Cook the noodles to pack instructions then drain, reserving some of the cooking water. Toss the sauce through the cooked noodles, adding a splash of the cooking water until the sauce coats the noodles nicely.
- Divide the noodles among four bowls, and top with the crispy pork. Roughly chop the salted peanuts and scatter them over the top with the reserved spring onions. If you like, drizzle with chilli oil for a bit of a kick.
Cheat your way to takeaway heaven with these slippery noodles coated in a flavour-packed spicy sauce and topped with crispy fried pork.