Ingredients
- 375 grams pasta, fresh (whole wheat noodles)
- 2 teaspoons sesame oil
- 1 1/2 cups chicken stock (375 ml)
- 1/3 cup soy sauce (80 ml)
- 1/4 cup vinegar (Chinese black vinegar, or cider vinegar)
- 2 tablespoons peanut butter (crunchy)
- 1 teaspoons sambal oelek (optional)
- 2 tablespoons oil (peanut oil)
- 1 tablespoons finely grated ginger root
- 3 garlic cloves, minced
- 700 grams ground pork
- 1 teaspoons peppercorns (Sichuan peppercorns from Asian grocers, coarsely ground)
- 2 tablespoons hoisin sauce
- 2 tablespoons wine (Chinese rice wine, Shaoxing)
- Roasted peanuts, chopped to serve
- Garlic chives, to serve
- Red chillie, to serve
- Spring onion, to serve
How to Make
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Step 1: Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water and then return to the pan, add sesame oil and toss to coat.
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Step 2: Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl and then 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.
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Step 3: Now add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned.
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Step 4: Deglaze pan with hoisin and wine, stirring to combine and then reduce heat to low, add stock mixture and simmer for 2 minutes.
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Step 5: Add noodles and reserved water and stir to combine and serve topped with peanuts, chives, chillie and spring onion.
We hope you enjoy this recipe!
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