In a small bowl, add the prepared garlic, ginger, spring onions, and dried chilli flakes to the minced pork and stir to mix well. Dust with 1 tablespoon of cornflour and set aside.
Heat a wok over high heat and add the sunflower oil and swirl around to coat the sides of the wok evenly. Add the minced pork and flatten out into a thin circular piece (like a pancake) and cook until browned and crisp on 1 side for two minutes before flipping over then breaking up the pieces to brown on the other side. As the pork turns brown and before it’s cooked through, add 1 tablespoon of rice wine or vegetable stock and cook until all the liquid is absorbed. Season with 1 tablespoon of Amoy Dark Soy Sauce. Transfer the minced pork with a heatproof plate and cover with foil to keep warm.
Reheat the wok and add in Amoy Sweet Thai Chilli Stir Fry Sauce followed by the Amoy Rich & Creamy Coconut Milk. Stir to combine well and bring to the bubble. Add in the tender broccoli stems and cook stirring for 30 seconds, then add the Amoy Medium Noodles. Add in spring onions,
stir through and take off heat.
To serve, ladle the noodles into shallow serving bowls and spoon over the crisp minced pork. Eat immediately.
Tip: For a fresh bite to contrast the richness of the curry, garnish with one sliced spring onion.