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In a large wok heat 200mls of oil. Fry the tofu and pork and strain off through a sieve into a heat proof bowl.
Add the garlic, ginger, chilli, and whites of the spring onion.
Add the black beans, honey, wine, soy, sichuan and hoisin sauce and bring to the boil. Add the pork. Toss through in the liquid.
Now add the noodles, toss through. Finish with the crisp fried tofu and juice of lemon. Sprinkle with spring onion greens and serve.
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