Categories: February

Ingredients

• 225g minced fatty pork
• 3 tbsp dark soy sauce
• 2 tsp rice wine or dry sherry
• 1 tsp salt
• 350g dried medium Chinese egg noodles
• 2 tbsp sesame oil
• 2 tbsp groundnut or peanut oil
• 4 garlic cloves, finely chopped
• thumb-size piece of fresh ginger, finely chopped
• 1/2 bunch spring onions, trimmed and roughly chopped
• 2 tbsp tahini or peanut butter
• 2 tsp light soy sauce
• 2 tsp hot chilli sauce
• 2 tbsp chilli oil
• 250ml fresh chicken stock, hot
• 2 tsp Szechuan peppercorns, roasted and ground, to garnish

Directions

1. Put the pork, 1 tablespoon dark soy sauce, the rice wine and half the salt into a bowl. Season with plenty of black pepper and mix well. Set aside for 10 minutes.

2. Meanwhile, cook the noodles for 4-5 minutes in boiling water. Plunge into cold water, drain well and tip into a bowl. Toss the noodles in the sesame oil and set aside, covered, until ready to use (in the fridge for up to 2 hours).

3. Put a wok or large frying pan over a high heat. Add the groundnut oil. When very hot and slightly smoking, stir-fry the garlic, ginger and spring onions for 30 seconds, then add the pork and stir-fry for a few minutes until it loses its pink colour. Add the remaining dark soy sauce and salt, the tahini, light soy sauce, chilli sauce, oil and stock. Season well with black pepper and cook for 2 minutes. Add the cooked noodles and mix well until heated through.

4. Tip onto a serving platter, garnish with the peppercorns and serve at once.

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