Heat a frying pan over medium to high heat and once hot add the cooking fat, and then the pork mince and evenly squash into a thin layer across the pan. The aim is to get the pork mince really golden and crispy on one side before stirring it to brown on the other side, almost like cooking a hamburger patty. This will take around 6 minutes on one side, maybe more or less depending on the heat of the pan, and then 3-4 minutes on the other side. If there isn’t enough fat in the pork you may need to add more cooking fat to the pan so that the pork doesn’t dry out or burn.
Once the pork is cooked and has a golden and crispy exterior, remove from the stove to cool and bring a large pot of water to the boil. Whilst the water boils add the dressing ingredients to a jar and give it a good shake.
Once the water reaches boiling point add a large pinch of salt and then the soba noodles, cooking as per the packet instructions (usually 3-4 minutes).
Use tongs to remove the noodles from the pot of water, reserving the water, and plunge the noodles into a bowl of ice cold water to stop the cooking process.
Return the pot of water to the stove and add the choy sum to blanch quickly, around 60 seconds. The choy sum should take on a vibrant green, be tender, yet maintain a little crunch in the stems. Once cooked, place into either the same ice water as the noodles or run under cool water in a colander.
Remove the soba noodles and choy sum from the water and pat dry.
Add all the ingredients into a large salad bowl, then pour over the dressing and toss well.
Plate up, adding optional chilli oil or fresh chilli if you want a spicy little kick.
