Created by ImPat on July 22, 2020
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.
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.
Step 3: Now add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned.
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.
Step 5: Add noodles and reserved water and stir to combine and serve topped with peanuts, chives, chillie and spring onion.