Ingredients

• 225g/8oz pork mince
• 1 tbsp soy sauce
• 1 tsp salt
• 225ml/8fl oz groundnut or vegetable oil
• 3 tbsp finely chopped garlic
• 2 tbsp finely chopped root ginger
• 5 tbsp finely chopped spring onions
• 2 tbsp sesame paste
• tahini or peanut butter
• 2 tbsp soy sauce
• 2 tbsp chilli oil
• 1 tsp salt
• 225ml/8fl oz chicken stock
• 350g/12oz 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

Directions

• 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 (Caution: hot oil can be dangerous. Do not leave unattended). 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. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned
• if preferred.
• 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.
• 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.