Ingredients

The following ingredients have 4 Servings
  • 375g fresh wheat noodles
  • 2 tsp sesame oil
  • 1½ cups (375ml) chicken stock
  • 1/3 cup (80ml) soy sauce
  • ¼ cup Chinese black vinegar (or cider vinegar)
  • 2 tbs crunchy peanut butter
  • 1 tsp sambal oelek (optional)
  • 2 tbs peanut oil
  • 1 tbs finely grated ginger
  • 3 garlic cloves, crushed
  • 700g pork mince
  • 1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground
  • 2 tbs hoisin sauce
  • 2 tbs Chinese rice wine (Shaoxing)
  • Chopped roasted peanuts, to serve
  • Garlic chives, to serve
  • Red chilli, to serve
  • Spring onion, to serve

Instruction

  • Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.
  • Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.