Directions

To Make

1. Combine the oyster sauce, Shaoxing wine, water, pepper and salt in a shallow container. Slice the pork to 1/2inch thick slices against the grain and add to the marinade. Set aside.
2. Prepare the sauce: add the red vinegar, rice wine vinegar, ketchup, hoisin sauce, sugar and water to a small bowl and mix well. In a separate bowl, make the cornflour slurry with 1 tsp cornflour and 1 tbsp water. Set both aside.
3. For the batter, combine the flour, cornflour, baking powder, salt and water in a shallow dish and mix until smooth. Stir in 1 tbsp oil just before frying.
4. Heat 1 tbsp sesame oil in a wok or pan on high heat. Add the green beans and capsicum and toss until slightly charred (1–2 minutes). Scoop them out into a bowl and set aside.
5. Add 1 1/2 cups of oil to the same wok or pan and heat to medium-high. Toss the sesame oil and soy sauce through the noodles. Arrange half the noodles into a disc shape and slide into the hot oil. Fry until crisp and golden (2–3 minutes), then flip and fry the other side for another minute. Remove and drain on paper towel. Repeat with the second noodle cake.
6. Reduce the heat to medium. Dip each piece of pork into the batter, letting excess drip off, and slide into the oil without crowding. Fry for about 2 minutes until light golden. Remove with a slotted spoon and drain on paper towel. Once all pork is cooked, turn the heat to medium-high and fry again until crispy and golden. Drain again.
7. Discard the oil from the wok and wipe clean. Pour in the prepared sauce and boil for 2 minutes. Add the cornflour slurry and boil for another minute until thickened. Slide in the pork and coat well in the sauce. Remove from heat.
8. To serve, place a noodle cake on a plate, top with the green bean mixture, then arrange the pork pieces on top. Drizzle over some of the sauce and garnish with toasted sesame seeds and sliced chilli if using.