Minced soy pork with rice noodles

Contains pork – recipe is for non-Muslims only
This recipe uses two types of soy – light for seasoning, dark for its rich caramel colour

140g rice noodle
1 tbsp groundnut oil
2 garlic clove
1 tbsp grated ginger
3 dried Chinese mushroom, soaked in hot water for 20 mins, drained and finely chopped
1 tbsp dried shrimps, soaked in hot water for 20 mins, drained and finely chopped
250g lean pork mince
1 tbsp Shaohsing rice wine
1 tbsp dark soy sauce
1 tbsp light soy sauce
50ml hot vegetable stock
1 tbsp toasted sesame oil
2 spring onion, finely sliced
handful coriander, roughly chopped

Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well and set aside.
Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms and shrimps. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well. Season with the dark and light soy sauce, pour in the stock and bring to the bubble.
After 1 min, season the pork with the toasted sesame oil, sprinkle over the spring onions and coriander, then stir in. Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce, if you like.