Dan Dan Noodles

Here’s what you’ll need

• 350g Medium to fine Chinese egg noodles
• 2 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 500g Pork mince
• 2 Cloves garlic
• 1 tbsp Grated ginger
• 4 Spring onions
• 1 tsp Sichuan peppercorns or black peppercorns ground or crushed
• 375ml Chicken stock
• 1 tbsp Chinese chilli oil
• 2 tbsp Rice vinegar
• 3 tbsp Dark soy sauce
• 2 tbsp Oyster sauce
• 2 Pak Choy chopped
• 30g Spinach
• 4 tbsp Roasted peanuts

Step-by-step method

1. Cook the noodles according to the package instructions. Drain the noodles and rinse them under cold water, add sesame oil and toss to coat, set aside until needed.
2. In a wok or a large deep pan, heat the vegetable oil, then add the pork and brown until no longer pink, add the white parts of the spring onion, ginger, crushed peppercorns and garlic.
3. Cook for 2-5 minutes or until nicely browned – make sure it doesn’t stick to the pan!
4. Then add the stock, chilli oil, vinegar, dark soy sauce and oyster sauce, bring to a boil and let the liquid reduce, then add the chopped pak choy and spinach, cook for 2-3 minutes over medium heat.
5. Now it’s time to bring the noodles to the pan. Stir them in and let them heat through.
6. Finish off with a drizzle of sesame oil.
7. Serve topped with the green part of the spring onions sliced, roasted peanuts and Chinese chilli oil on a side.