RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
375g fresh wheat noodles
2 tsp sesame oil
1½ cups (375ml) chicken stock
1/3 cup (80ml) soy sauce
¼ cup Chinese black vinegar (or cider vinegar)
2 tbs crunchy peanut butter
1 tsp sambal oelek (optional)
2 tbs peanut oil
1 tbs finely grated ginger
3 garlic cloves, crushed
700g pork mince1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground
2 tbs hoisin sauce
2 tbs Chinese rice wine (Shaoxing)
Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve
PUTTING IT ALL TOGETHER:
1. Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.
2. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. 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. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.