Mayi Hshang Shu Recipe (Serves 2)
125g Fine Noodles
Small piece of Ginger (approx 2cm long) - grated
1 clove of garlic - finely chopped
1 Vegetable Stock Cube
1tbsp Vegetable Oil
225g minced pork
2tbsp soy sauce
2 spring onions - chopped
I double up on ingredients, so it feeds us all.
I cook the noodles in the vegetable stock, and while I'm doing that fry the pork. Once the meat is browned add the ginger, garlic, soy sauce and sugar(which I forgot to include in the picture). I also add a few handfuls of chopped curly kale (we can call it the leaves of the tree ok?).
Once the noodles are cooked, I add them and the spring onions to the meat mixture and stir and serve.
I've done this meal with Turkey mince as well and that worked brilliantly too. We all like it, you can tell: