1 tbs x canola oil
2 cloves garlic, minced
2 tbs x dark soy sauce
2 tbs x light soy sauce
1 tbs x Shaoxing wine
3 tbs x tahini (75g)
1 tbs x honey
⅓ cup x chilli oil
1 x Riverview Farms Roast Pork with Crackle (meat shredded & crackling chopped)
500g Szechuan noodles, or egg noodles
Toasted sesame seeds
Sliced spring onion
Heat a wok or large non-stick frypan over medium-low heat. Add oil and garlic and cook for 1 minute until fragrant.
Add dark soy, light soy, Shaoxing wine, tahini and honey and cook for 1 minute until combined.
Add a quarter cup of the chili oil and shredded pork and toss to combine.
Meanwhile, cook noodles according to packet instructions. Drain and toss the noodles into with Szechuan pork.
Divide between serving bowls and spoon over remaining chili oil. Top with pork crackling, toasted sesame seeds, spring onion and coriander. Serve.