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Serves 2 Starters and mains
Put a wok over a medium-high heat, add the oil and then the pork and fry for 2–3 minutes or until slightly golden brown. Add the minced garlic and ginger and continue to fry until fragrant. Stir through the doubanjiang, along with the honey, vinegar, light and dark soy sauces, chicken stock powder and 250ml water and bring to the boil.
Once all the ingredients are well combined and hot, turn down to a simmer and add the spring onions and pak choi. Continue to cook for 2 minutes, add the noodles and chilli oil and gently toss to combine the ingredients, then divide between 2 serving bowls.
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