A complex collection of flavours and textures come together in complete harmony in this delightful Chinese noodle dish which packs a fabulous punch. Serves 3 - 4
First, start making the sauce: measure all the ingredients into a jug or bowl and mix. (The noodle or vegetable water will be added later.)
If you are using Sichuan peppercorns rather than already ground, grind in a spice or coffee grinder and add to the sauce.
Secondly, cook the pork: Trim and roughly chop the spring onions, peel and roughly chop the garlic and ginger. Pu them all in a food processor and pulse until finely chopped. Remove and set aside. Alternatively finely chop by hand.
Next wipe and roughly chop the mushrooms and blitz in the food processor until finely chopped. Remove and set aside.
Mix the dark soy sauce, hoisin and Shaoxing wine and set aside.
Heat ½ the sesame oil a pan over a moderate heat and add the pork. Cook, stirring from time to time until lightly browned, 3 – 4 minutes.
Add the mushrooms and for a couple of minutes and until any liquid has evaporated.
Add the remaining oil and add the spring onion, garlic and ginger mix as well as the chilli flakes and Chinese Five Spice. Stir well and cook for a couple of minutes.
Add the dark soy sauce, hoisin and Shaoxing wine. Stir to mix.
Quickly simmer your chosen vegetables, and before draining, remove 1/4 vegetable water to add to the sauce.
Add the noodles to the pork, mix thoroughly and heat on a moderate heat until everything is piping hot.
Assemble the noodles: divide the sauce between 4 warmed bowls holding around 4 tablespoons back to drizzle on the top.
Divide the noodles and pork between the bowls.
Add the vegetables.
Top with the remaining sauce and add your garnishes.
Equipment: