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Sichuan-style pork & peanut noodles
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1 tsp Bart Sichuan Pepper
1 tbsp vegetable oil
500g minced pork
1 tbsp shaoxing rice wine
200ml fresh chicken stock
2 Bart Star Anise
3 tbsp tahini
2 tbsp rice vinegar
1 tsp honey
1 tsp chilli oil (such as chiu chow chilli oil)
2 tbsp soy sauce
2 tsp sesame oil
250g pack dried fine egg noodles
200g pack Tenderstem broccoli, cut into 3cm pieces
Handful roasted peanuts, roughly chopped
1. Heat a large frying pan over a medium heat and toast the Sichuan peppercorns for 2-3 minutes until fragrant; tip out and crush in a pestle and mortar. Heat the vegetable oil in the pan over a high heat, tip in the pork, crushed pepper, a pinch of salt and the rice wine and fry, stirring, until golden and crisp – about 10 minutes.
2. Meanwhile, in a small pan, heat the stock and star anise, simmering until reduced by half. Then whisk in the tahini, vinegar, honey, chilli oil, soy sauce and 1 tsp sesame oil.
3. Simmer the noodles and broccoli in boiling water for 3 minutes, then toss with the remaining 1 tsp sesame oil. Divide the warm sauce between 4 bowls, pile in the noodles and broccoli, then top with the crispy pork and a sprinkling of peanuts.
This is great served with a little more chilli oil drizzled over the top and some finely chopped salad onions.
This recipe appeared within the February 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in February 2018.