Serves 4
1.5 hours
Ingredients
Chilli oil
Sichuan peppercorns 2 tbsp
Star anise 2
Cinnamon stick 1
Vegetable oil 240ml
Chilli flakes 35g
Pork
Minced pork 300g
Garlic 2 cloves
Ginger 1 tsp
Hoisin sauce 1 tbsp
Mirin 1 tbsp
Soy sauce 1 tbsp
Five spice 1 tsp
Chinese mustard greens (sui mi ya cai) 50g
Sauce
Garlic 2 cloves
Tahini 2 tbsp
Soy sauce 3 tbsp
Sichuan peppercorns 2 tsp (toasted and ground)
Sugar 2 tsp
Five spice 1/2 tsp
Chilli oil prepared 115ml
Other
Dried white noodles 450g
Pak choi 4
Spring onion 2
Peanuts 25g
Ingredients
Start by making the chilli oil. In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Slowly heat to 325 degrees, and then turn off the heat.
Allow to infuse for 6 minutes, then remove all the spices. Add the crushed red pepper flakes and stir through. Allow the oil to cool then keep it in a glass jar.
Next make the sauce. Start by toasting the Sichuan peppercorns then crush them into a powder with a pestle and mortar. Pour into a container then crush in the garlic cloves and pour in the rest of the ingredients. Mix well and set aside.
In a wok brown the minced pork in some oil. Add the minced garlic and ginger, then pour in the hoisin, mirin, soy and five spice. Fry for 3 minutes then add the mustard greens, stir through for another 2 minutes. Set aside.
Cook the noodles according to packet instructions and steam the pak choi. Add 40ml of the noodle water to the sauce on the side and stir through.
To assemble, divide the sauce amongst 4 bowls and lie the noodles on top. Add in the pak choi and then top with the pork mixture.
Garnish with the chopped spring onions and the crushed peanuts. Mix everything together well.
Eat and enjoy!
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