Spicy Sichuan Noodles by Ken Hom

Spicy Sichuan Noodles by Ken Hom

INGREDIENTS:

• 225g minced pork
• 450g fresh dried medium Chinese egg noodles
• 1 tbsp sesame oil
• 2 tbsp groundnut (peanut) oil
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tbsp ground black pepper
• 2 tbsp finely chopped garlic
• 2 tbsp finely chopped root ginger
• 5 tbsp finely chopped spring onions
• 2 tbsp sesame paste or peanut butter
• 2 tbsp dark soy sauce
• 2 tsp light soy sauce
• 2 tbsp chilli bean sauce
• 2 tbsp chilli oil
• 250ml chicken stock

For the marinade:

• 1 tbsp dark soy sauce
• 2 tsp Shaoxing rice wine or dry sherry
• salt
• ground black pepper

METHOD:

1. Combine the pork with the marinade ingredients in a small bowl and mix well. 
2. Cook the noodles in a large pan for 3-5 min
3. Drain noodles and plunge them into cold water. Drain again and toss them in the sesame oil
4. Heat a wok or sauté pan until it is hot and add groundnut oil
5. Add the garlic, ginger and spring onions, and stir-fry for 30 seconds. 
6. Add the pork mixture and fry till no longer pink inside
7. Add all the remaining ingredients and cook for 2 min
8. Add the noodles, mix well
9. Divide the noodles into individual bowls.