Add the stock and cook for 6–7 minutes or until the liquid is reduced. Divide the noodles between bowls and top with the pork, ginger mixture, onion, extra chilli and sesame seeds. Serve with sriracha ...
Drain the noodles and run cold water over them to store them from further cooking. Set the noodles aside. Step 2: To make the sauce, start by heating sesame oil in a skillet or a wok. Add onion and ...