Ingredients
- pork mince 400g
- garlic 4 large cloves, thinly sliced
- Chinese five-spice 1 heaped tbsp
- sichuan peppercorns 1 tbsp, finely grated
- sesame oil 1 tbsp
- toban jiang chilli bean paste 4 tbsp, (see notes below)
- chiu chow chilli oil 2 tbsp, (see notes below)
- fine green beans 200g, each cut into 3
- dried egg noodles 300g
- tahini 2 tbsp
- spring onions 4, thinly sliced
- toasted sesame seeds a handful
Method
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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.
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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).
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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 ocado.com.
Check out more of best recipes using sichuan peppercorns here...
Nutritional Information
- Kcals 429
- Fat 17.8g
- Saturates 4.2g
- Carbs 40.8g
- Sugars 2.7g
- Fibre 6g
- Protein 23.3g
- Salt 2.2g
