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Ingredients
Method
- 225g pork mince
- 1 tbsp light soy sauce
- 1 tsp salt
- 220ml veg oil
- 3 tbsp each finely chopped ginger and garlic
- 2 tbsp tahini or peanut butter
- 4 tbsp finely chopped spring onions
- 2 tbsp dark soy sauce
- 2 tbsp chilli oil
- 225ml chicken stock
- 350g thin egg noodles
- 1 tbsp ground sichuan peppercorns
- 1 deseeded red chilli, chopped
- Coriander leaves, chopped
- Mix the pork, light soy sauce and salt in a bowl. Add the oil to a wok and deep-fry the pork mince, stirring and breaking into small pieces. When crispy, remove with a slotted spoon and drain on kitchen paper. Strain and reserve the oil, and return 2 tbsp of the oil to the wok. Stir-fry the ginger, garlic and spring onions for 30 secs, then pour in the dark soy, tahini or peanut butter, chilli oil, stock and some salt. Simmer for 4 mins.
- Boil the noodles for 2 mins to soften, then drain well and divide between 2 bowls. Ladle over the sauce, followed by the crispy pork, sichuan peppercorns, chopped coriander and chilli. Serve immediately, and enjoy.
20 mins
2 serving
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