Serves 2-3 people
Cooking time: 15 mins
2-3 nests egg noodles, or ramen noodles,
300g pork mince, (or use a beef if preferred),
1 tbsp crunchy garlic and chilli oil, (add less if you don’t want it too spicy),
3 spring onions finely chopped, greens & whites separated,
1.5 tbsp shaoxing wine,
1 tbsp premium light soy sauce,
1/2 tbsp smooth peanut butter,
1/2 tbsp hoisin sauce,
2 tsp dark soy sauce,
2 tsp sugar,
2 tsp sesame oil,
1/2 tsp ground Sichuan pepper corns,
1/2 tsp garlic purée paste,
1/4 tsp five spice powder,
1/4 tsp ground cinnamon,
2 dashes cooking water from the noodles,
1/2 tbsp cooking oil.
Sliced spring onion greens,
Extra crunchy garlic chilli oil to taste (and heat but optional).
Begin cooking the noodles. Heat up a wok over a high heat. Add 1/2 tbsp of cooking oil. Next add in the minced pork. Fry until the meat has browned off then add the chopped spring onions, reserving the green parts for later.
Add the dark soy sauce and hoisin sauce first and stir through the meat to coat it, then add the crunchy chilli garlic oil and toss everything together well.
Add in the peanut butter, shaoxing wine, garlic paste, five spice powder, ground Sichuan pepper, cinnamon plus the sugar and stir. Fry for a few seconds then add in a generous dash of the noodle cooking water. Allow to become a thick sauce and simmer down de-glazing the wok. Drain off the noodles and add them into the wok, add the light soy sauce now.
Toss everything together again then drizzle in the sesame oil and add most of the greens of the spring onion. Toss well in the wok until the noodles are coated evenly in the chilli sauce and the green onion is wilted.
Serve up and garnish with a few more strands of spring onion greens and a bit more chilli oil if desired (to your personal taste). Enjoy!