A delicious combination of Sichuan peppercorns, crispy pork and stir fry noodles.
Serves 2
1 tablespoon Sichuan peppercorns
3 cloves garlic, chopped
Sea salt
1 tablespoon sunflower oil
200g minced pork
1 red chilli, chopped 2 scallions, chopped dash of sesame oil
sauce
1 tablespoon miso 1 tablespoon soy sauce 1 tablespoon black vinegar
1 tablespoon chilli oil 125ml water from the noodles pinch of sugar
The Noodles
120g Chinese noodles dash of sesame oil and a dash chilli oil
150g Pak choi, chopped
Start with the Sichuan peppercorns, heat in a small pan until they are just aromatic,
tip on to a chopping board and crush together with the garlic and sea salt, Set aside.
Heat the sunflower oil and cook the pork for a few minutes until well browned and crispy,
Add the chilli and scallions, white only, keep the greens for garnish later, and a dash of sesame oil,
stir in the Sichuan and garlic mixture. Keep warm. Next, cook the noodles according to packet instruction,
Drain but keep 125ml water from the noodles for the sauce, season the noodles with a dash of sesame oil
and chilli oil, mix all the sauce ingredients together including the noodle water and heat gently, then set aside.
Heat a little more sunflower oil in the wok and stir fry the Pak choi for a minute or two, pour in the sauce, then,
add the noodles, heat together and finally sprinkle the pork on top, garnish with the reserved scallion green tops
and more red chilli if you like it extra hot. Check the seasoning, you want a nice balance of hot, salty and sour.
Serve quickly while the pork is till crispy.
