INGREDIENTS
- 400 g 14 oz) fresh fat or wide noodles or 250 g (9 oz) dried
- 1 red chilli, thinly sliced
- 1 tbsp sesame seeds, toasted
SICHUAN SAUCE
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp Sichuan peppercorns
- 2 tsp cornflour
- 4 tbsp roasted chilli flakes in oil, drained, plus 2 tbsp oil
- 3 cm (1¼ inch) ginger, chopped
- 5 spring onions (scallions)
- 3 garlic cloves, chopped
- 400 g 14 oz) minced pork
- 4 tbsp light soy sauce
- 5 tbsp black vinegar
- 2 tbsp Shaoxing rice wine
METHOD
To make the Sichuan sauce, in a small frying pan toast the spices until fragrant, about 30 seconds. Remove and roughly grind in a mortar and pestle or spice grinder. Set aside.
Dissolve the cornflour in 1 tablespoon water.
Heat a large wok. Add the roasted chilli oil and sauté the ginger, chopped white spring onion parts and the garlic over medium heat until cooked, about 3 minutes. Add the pork and brown for about 4 minutes until crisp, breaking up the pieces. Add the soy, chilli flakes sediment, black vinegar, rice wine, cornflour water and toasted spices. Keep stir-frying until sticky and the sauce is thick. Remove from the heat.
Boil a large pot of water. If using the fresh noodles, boil for 2–3 minutes – they are done when they start to float to the top of the water. Drain and set aside. If using dried, boil for 6–7 minutes and then drain. Give them an extra rinse of hot water to remove any extra starch.
Add the noodles to the sauce and stir-fry over medium heat using two long spoons. When everything is hot and sticky, pour into four large bowls and top with the chopped green parts of the spring onion, sliced red chilli and toasted sesame seeds.