INGREDIENTS

500g thin egg noodles

Pinch of salt

1 tsp toasted sesame oil

TOPPINGS

2 tbsp vegetable oil

1 tbsp finely grated ginger

2 red fresh chillies, stemmed, seeded and finely chopped

3-4 cloves garlic, finely minced

500g minced pork

½ cup finely diced gherkins

1 tbsp peanut butter

1 tbsp light soy sauce

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp Chinkiang black rice vinegar or malt vinegar

1 tsp ground Sichuan peppercorns

1 tbsp chilli paste

Freshly ground black pepper

GARNISH

¼ cup chilli oil

¼ cup toasted sesame oil

¼ cup light soy sauce

1 tbsp ground Sichuan peppercorns

3 red chillies, stemmed, seeded and finely diced

2 large spring onions, finely chopped

1 small bunch of coriander, leaves and stems, finely chopped

3 to 4 cups of chicken stock, very hot

METHOD

For the noodles

Bring a large pot of water to boil over high heat. Add the noodles and salt, stir and cook until al dente (for about 4 minutes). Drain in a colander, rinse with cold water and then shake out any excess water and transfer to a bowl. Pour the sesame oil over the noodles and toss well to coat.

For the topping

Heat a wok over high heat until smoking and pour in oil. Add the ginger, chillies and garlic and stir-fry for 30 seconds, and then add pork and cook, breaking up the meat with a spatula, until browned (2 to 3 minutes). Stir in the gherkins, peanut butter, chilli paste, soy sauce, rice wine, vinegar and peppercorn powder. Cook until the pork begins to dry and become well browned. Season with black pepper and remove from the heat.

For the garnish

Mix together the chilli oil, sesame oil, soy sauce, ground peppercorns and chillies in a small bowl. To serve, divide the noodles into six deep soup bowls and sprinkle the meat topping evenly over each. Pour the hot stock evenly over the noodles and serve with the chilli oil mixture, spring onions and coriander as garnish on the side.

Serves 6.