Black bean pork and chicken liver noodles

I like spicy foods and find supermarket chinese sauces insipid. This is a quick and tasty one wok meal for two that's easy to throw together after work.

jdjemal @joedjemal

Royal Tunbridge Wells

I like spicy foods and find supermarket chinese sauces insipid. This is a quick and tasty one wok meal for two that's easy to throw together after work.

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Ingredients

30 mins

2 servings

1good sized pork chop bone removed
5chicken livers
125 graw prawns
inchcube of fresh ginger
4 clovesgarlic
2medium hot green finger chillis
Rice bran oil
Finely chopped veg of choice
150 gudon noodles
2 tspbalsamic vinegar
1 tspthai fish sauce
1 tsplight soy sauce
1 packpreprepared black bean sauce (I used Tesco black bean sauce for this)
1 tbspcumin seeds

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Steps

30 mins

1

Finely chop the garlic, peeled ginger and chillis. Discard the chilli seeds for less heat. The aim is a slightly hot dish. Set aside.
2

Cut the pork chop and chicken livers into bite size pieces and mix the pork strips with the cumin seeds.
3

Heat up a wok and pour in a few tablespoons of rice bran oil. Add the garlic, chilli and ginger. Stir for about 30 seconds and add the strips of pork. Stir fry until the pork is showing a little colour but no pink. About 2-3 minutes.
4

Add the chicken livers and prawns and stir fry until the prawns go pink and white. Another minute or two.
5

Add the finely chopped veg and stir fry until the veg starts to soften. Another minute or two. Add a teaspoon each of thai fish sauce, light soy sauce and a couple of teaspoons full of balsamic vinegar.
6

Throw in the noodles and stir fry for a couple of minutes. Then add the black bean sauce and stir until the sauce is bubbling. Serve.