Spicy Sichuan Noodles

Ingredients for  2-3  Servings

• 225g

  Pork mince
• 3 tbsp

  Soy sauce
• 1 tsp

  Salt
• 225ml

  Groundnut or vegetable oil
• 3 tbsp

  Finely chopped garlic
• 2 tbsp

  Finely chopped root ginger
• 5 tbsp

  Finely chopped spring onions
• 2 tbsp

  Tahini or peanut butter
• 2 tbsp

  Chilli oil
• 225ml

  Chicken stock
• 350g

  Fresh Chinese thin egg noodles (or dry Chinese thin egg noodles)
• 1 tbsp

  Sichuan peppercorns, roasted and ground
• 1

  Red hot chilli, seeds removed, finely chopped, for garnish (optional)
• -

  Roughly chopped coriander

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil.
2. Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes.
3. Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once.