Sichuan pork meat balls with udon noodles

Great flavours, easy to prepare and economical too.

Serves 4

2 tablespoons sunflower oil

2 onions, finely chopped

2/3 cloves garlic, chopped

thumb size piece of ginger, chopped

½ teaspoon chilli flakes

salt and black pepper

500g minced pork

600ml chicken stock

2 tablespoons soy sauce

1 tablespoon Sichuan peppercorns, toasted and crushed

1 tablespoon black Chinese vinegar

2 tablespoons oyster sauce

1 tablespoon sugar

1 red pepper, chopped

100g mange tout

400g udon noodles

Start with the meatballs, heat the oil and sauté the onions, garlic, ginger and chilli together,

season, tip into a large bowl and leave to cool completely, then add the minced pork and shape

into small meat balls. set aside. Heat the stock, soy, Sichuan peppercorns, vinegar, oyster sauce,

and sugar, taste for seasoning, heat a little more oil in a large pan and brown the meatballs then add

the sauce, simmer until the meat balls are fully cooked, add the vegetables and noodles, simmer for

another 2/3 minutes. Check the seasoning and serve in deep bowls with extra fresh chilli chopped