Crispy Roast Pork with Ginger & Soy Noodles

• Linley Valley Pork’s ready-to-eat Pork Roast with Crispy Crackle
• 300g dry egg noodle

For the sauce:

• 1/4 cup oil
• 80g brown sugar
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1 fresh chilli, finely sliced
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tbsp rice vinegar
• Sesame seeds, to serve
• Spring onion, to serve

1. Heat the oil in a large pan over medium heat. Add the brown sugar and cook, stirring gently, until the sugar has melted and reached a deep amber colour.
2. Add the garlic, ginger and fresh chilli. Cook for 2–3 minutes, stirring regularly, until fragrant and bubbling.
3. Add the soy sauce, water and rice vinegar. Stir to combine and simmer for a few minutes until the sauce has slightly reduced.
4. Meanwhile, prepare the noodles according to the packet instructions. Drain, then add to the pan and toss through the sauce until evenly coated, reserving a little sauce for serving.
5. Slice the crispy pork roast and arrange over the noodles.
6. Garnish with sesame seeds and sliced spring onion, then finish with a drizzle of the reserved sauce before serving.