Heat a wok over high heat and add the rapeseed oil. Stir-fry the garlic, ginger and red chilli for a few seconds, then add the pork mince and stir fry for 2-3 mins until the meat is browned at the edges. Add the rice wine or sherry, season with the dark soy sauce and chilli bean sauce, and mix well. Add the hot stock and bring to a bubble, then tip in the noodles and stir well – keep stirring until all the noodles are coated in the sauce and are a dark brown colour.

Add the crabmeat, gently stir in, and season with toasted sesame oil. Finally, sprinkle in the spring onions, toss well and serve immediately.