- 250 g minced pork
- 1 T dark soy sauce
- 2 t salt
- 1 cup peanut oil
- 3 T garlic, finely chopped
- 2 T fresh ginger root, peeled and finely chopped
- 5 T spring onions, finely chopped
- 2 T sesame paste or peanut butter
- 2 T dark soy sauce
- 2 T chilli oil
- 1 cup chicken stock
- 350 g fresh Chinese thin egg noodles or dry Chinese thin egg noodles
- 1 T Sichuan peppercorns, roasted and ground
Mix together the pork, soy sauce and 1 teaspoon of salt. Heat a wok or frying pan until hot. Add the oil and deep-fry the pork, stirring it with a spatula to break it into small pieces. When the pork is crispy and dry, after about 4 minutes, remove it with a slotted spoon and drain on kitchen paper.
Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok or pan and add the garlic, ginger and onion, and stir-fry for 30 seconds. Then add the sesame paste or peanut butter, soy sauce, chilli oil, 1 teaspoon of salt, and chicken stock, and simmer for 4 minutes.
Cook the noodles in lots of boiling water, following the packet instructions. Drain well and divide into individual bowls or one large bowl.
Spoon over the sauce and garnish with the fried pork and Sichuan peppercorns. Serve immediately.
Cook’s tip: For a vegetarian option, try stir-fried finely chopped mushrooms, or simply serve the noodles with the sauce.
This recipe for a popular street food, of which there are many variations, comes from Ken Hom, who you’ve probably seen on TV. Ken is a teacher, not an entertainer, which is exactly what we like about him. He’s written numerous cookbooks – all of them excellent guides to Chinese cooking.