BBC TV CHEFS

Ching-He Huang’s minced soy pork with rice noodles

Chinese cuisine is endlessly versatile and adaptable but does rely on several storecupboard staples to give it an authentic flavour. Dishes often have opposing tastes, such as hot and sour or sweet and sour, achieved by using a combination ofoils and vinegars, along with fresh ingredients such as ginger and chilli.

■ Serves 2 ■ Prep 30 mins plus soaking ■ Cook 15 mins

140g rice noodles
1 tbsp groundnut oil
2 garlic cloves, crushed
1 tbsp grated ginger
3 dried Chinese mushrooms, soaked in hot water for 20 mins, drained and finely chopped
1 tbsp