Hoisin Noodles with Pork &/or Vegetables

I have a large jar of hoisin sauce in the fridge, leftover from bbq ribs.  As I also had 3 small cooked pork chops leftover from this weekend, I thought I'd marry the two up.  It could of course be made without meat, with more vegetables and/or tofu.

Serves 4

4 layers of noodles
200g cooked pork or firm tofu (optional)
1 tbsp sunflower oil
1 large carrot, grated
4 cabbage leaves, shredded (if not using meat or tofu)
1 small bunch of spring onions, finely chopped
1cm root ginger, grated

Sauce Ingredients
1 large garlic clove grated
3 tbsp hoisin sauce
2 tbsp sweet chilli sauce
2 tbsp sherry
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp crunchy peanut butter

Cook the noodles according to the instructions on the packet.  When cooked rinse in cold water until cool and leave standing in water until needed.  Prepare all the other ingredients whilst the noodles are cooking.

In a large frying pan or wok, large enough to be able to mix all the noodles and other ingredients easily, heat the oil over a high heat.  When smoking add the ginger and garlic, stir, and then add the onion and cabbage if using.  Stir quickly for a minute or so then add the pork/tofu and spiring onions and stir fry for a few more minutes.

Turn down to a medium heat. Add the noodles straight from the pan to the frying pan.  The dripping water off them is good!  Mix everything together in the pan and cover if possible to heat the noodles through.  If you hear sizzling, add a little more noodle water.  Mix together the sauce ingredients in a small bowl.

When the noodles are warmed through stir in the sauce and mix thoroughly. Serve immediately.

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