Ingredients

The following ingredients have 2 Servings
  • 1 tbsp groundnut or vegetable oil
  • 150g pork mince
  • 200g gai lan, choi sum or pak choi, any thick stems halved lengthways
  • 2 nests fine egg noodles
  • 2 tsp toasted sesame oil
  • 1 tsp (or less if you don’t like it too spicy) dried chilli flakes
  • 4 (optional) sichuan peppercorns
  • 3 cloves garlic, finely chopped
  • 4 spring onions, sliced
  • thumb-sized piece ginger, peeled and finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar

Instruction

  • Heat the oil in a wok or deep frying pan, and fry the pork for 10-15 minutes, stirring frequently and breaking it up with a spatula until golden brown and crispy.
  • Meanwhile, blanch the greens in a pan of simmering water for 4-6 minutes, or until the stems are tender, then drain well. In another pan, cook the noodles for 2-3 minutes, or until tender, then drain and rinse under cold water.
  • Heat the sesame oil in a frying pan over a medium-high heat and toss in the blanched greens for a few minutes until starting to turn golden at the edges. Add the chilli flakes, Sichuan peppercorns (if using) and half the garlic, and toss for 30 seconds-1 minute, or until they start to smell aromatic. Remove from the heat and keep warm.
  • Add the spring onions, remaining garlic and ginger to the pork and fry for 1 minute, then add the soy, mirin and rice vinegar, and bubble for 1 minute.
  • Tip the noodles into the pork mixture, and toss everything well until the noodles have heated through. Serve in bowls with the chilli greens alongside.