Ingredients

•          225g/8oz pork mince
•          1 tbsp soy sauce
•          1 tsp salt
•          225ml/8fl oz groundnut or vegetable oil
•          3 tbsp finely chopped garlic
•          2 tbsp finely chopped root ginger
•          5 tbsp finely chopped spring onions
•          2 tbsp sesame paste, tahini or peanut butter
•          2 tbsp soy sauce
•          2 tbsp chilli oil
•          225ml/8fl oz chicken stock
•          350g/12oz fresh Chinese thin egg noodles (or dry Chinese thin egg noodles)
•          1 tbsp Sichuan peppercorns, roasted and ground
•          1 red hot chilli, seeds removed, finely chopped, for garnish (optional)
•          roughly chopped coriander

Method

1.     Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred.
2.     Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes.
3.     Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once.