I bought the thick Shanghai noodles already cooked at T&T, but you can buy uncooked ones at most supermarkets.

Boil for 3 minutes and dress with 1 tablespoon soy sauce and ½ teaspoon sesame oil.

Sometimes I buy the Korean tofu salad, which is spicy, and just throw that in with the noodles for the fastest dinner imaginable.

Sambal oelek is a pure chili hot sauce and my preferred choice.

Sauce:

3 tablespoons soy sauce

1 teaspoon sugar

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon sambal oelek

¼ cup chicken stock

175 grams (6 ounces) store-bought barbecue pork

2 tablespoons vegetable oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 cup sliced onion

2 cups broccoli florets, blanched for one minute

1 cup sliced red pepper

1 package (350 grams) Shanghai noodles

¼ cup slivered green onions

Combine soy sauce, sugar, rice vinegar, sesame oil, sambal oelek and chicken stock. Reserve.

Thinly slice barbecue pork.

Heat skillet over high heat then add oil.

Stir in ginger, garlic and onion. Stir-fry for 1 minute, then add red pepper and stir-fry another minute.

Stir in broccoli and barbecue pork. Stir together until heated through. Add noodles and combine.

Stir in sauce ingredients. Toss with noodles, bring to boil and sprinkle with green onions. Serves 4.