• 2 tbsp groundnut oil
  • ½ tsp dried chilli flakes
  • ¼ tsp Szechuan peppercorns, crushed
  • 200g lean pork mince
  • 4 spring onions, with white and green separated
  • 2 tbsp light soy sauce
  • 100g medium egg noodles
  • 1 tbsp shaoxing rice wine
  • 1 tsp sesame oil
  • 1 tbsp peanuts, chopped


  • STEP 1

    Heat the oil in a wok or frying pan. Add the chilli and szechuan peppercorns and cook gently for 3-4 minutes, allowing the flavours to go into the oil. Add the pork and spring onion whites. Cook, turning up the heat and letting the pork brown really well (you want to get some browned crispy bits on it). Stir in half the soy and keep warm.

  • STEP 2

    Cook the noodles and drain well. Mix the rest of the soy, rice wine and sesame oil and toss with the noodles. Top with the pork mix, spring onion greens and peanuts.


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