• 400g pork mince
  • 4 large cloves garlic, thinly sliced
  • 1 heaped tbsp Chinese five-spice
  • 1 tbsp sichuan peppercorns, finely grated
  • 1 tbsp sesame oil
  • 4 tbsp toban jiang chilli bean paste, (see notes below)
  • 2 tbsp chiu chow chilli oil, (see notes below)
  • 200g fine green beans, each cut into 3
  • 300g dried egg noodles
  • 2 tbsp tahini
  • 4 spring onions, thinly sliced
  • a handful toasted sesame seeds


  • STEP 1

    Dry-fry the pork mince in a wok or deep frying pan over a high heat for 5 minutes, breaking it down with the side of a spoon. Before it’s fully cooked, add the garlic, five-spice, sichuan pepper and sesame oil, and stir well. Keep moving the mince around for 5 minutes so it begins to crisp up but doesn’t stick. Add the chilli bean paste and chilli oil, and mix well, before adding the green beans and stir-frying for a few minutes to soften.

  • STEP 2

    Cook the noodles following pack instructions, then drain, reserving the water, and set aside.

  • STEP 3

    Add 300ml of the noodle water to the pork mixture, stir well, add the tahini and stir well again. Simmer until the mixture forms a saucy consistency (add a splash of lukewarm water to loosen, if needed).

  • STEP 4

    To serve, plate the noodles and pour the pork mixture over them. Garnish with spring onions and toasted sesame seeds.

Toban jiang is a fermented chilli, soy bean and broad bean paste from China, and chiu chow chilli oil is made from garlic, ginger and chilli – look out for the Lee Kum Kee brand for both, available from large supermarkets and

Check out more of best recipes using sichuan peppercorns here...

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