This is one of our all time favourites, it's spicy, numbing, super juicy. The perfect bowl of noods.
Sauce (serves 2)
100ml chicken stock
1/2 tbsp sugar
1-2 tsp Sichuan peppercorn powder
11/2 tbsp Soy sauce
1/2 tsp dark soy sauce
2 tbsp tahini (roasted tahini from a Chinese supermarket is the best)
3 tbsp Yep Sichuan Chilli Crisp
Pork topping (serves 2)
150g minced pork
1 tsp light soy sauce
1 tbsp Shaoxing cooking wine
1 tbsp vegetable oil
1 tbsp minced garlic
1 tsp minced ginger
20g Suimi Yacai
Noodles & garnish (per serving)
120g fresh noodles
1 tbsp crushed peanuts
1/2 chopped spring onion
1 bok choy
Mix all the sauce ingredients, except the chicken stock, in a bowl and separate equally into 2 serving bowls.
Bring a pan of water to a boil. Cut the Bok choy in half length ways, wash, and set to one side.
Add vegetable oil to a frying pan, once hot add minced garlic and ginger and cook until fragrant. Add minced pork and cook until fully browned. Add Shaoxing wine, soy sauce, and Suimi Yacai cooking for a further 2 minutes, then set aside.
Cook the noodles, adding Bok choy to the same pan 1 minute before they are ready. Drain and set aside.
Give the sauce in the bowls a quick mix again, add noodles on top, and pour half of the chicken stock on each bowl of noodles to loosen them. Top with seasoned pork mince, Bok choy, chopped spring onion and crushed peanuts.
There are a lot of ingredients in this dish, but you will not regret making the effort!