Ingredients
- 2 TbspSichuan peppercorns (for the chilli oil)
- 2cinnamon sticks (for the chilli oil)
- 2star anise (for the chilli oil)
- 250 mlneutral oil (for the chilli oil)
- 2 Tbspchilli flakes (for the chilli oil)
- 1 tspChinese five spice powder (for the chilli oil)
- 3 Tbsptoasted white sesame seeds (for the chilli oil)
- 3 Tbsppeanut butter, smooth and no sugar added (for the sauce)
- 3 Tbsptahini (for the sauce)
- 60 mlrice vinegar (for the sauce)
- 60 mlStaffords Thick Soy Sauce (for the sauce)
- 4 clovesgarlic, finely grated (for the sauce)
- 1 Tbspfresh ginger, grated (for the sauce)
- 2 TbspHoisin sauce (for the sauce)
- 1 tspSichuan peppercorns, toasted and finely ground (for the sauce)
- 250 mlhot chicken stock (for the sauce)
- 1 Tbsppeanut oil or any neutral oil (for the pork)
- 500 gpork mince (for the pork)
- 2 Tbspfresh ginger, grated (for the pork)
- 4spring onions, sliced (for the pork)
- 1 TbspHoisin sauce (for the pork)
- 60 mlStaffords Thick Soy Sauce (for the pork)
- 1 tspChinese five spice powder (for the pork)
- 340 gnoodles of choice, egg or wheat
- 200 gbok choi
- 4 Tbsppeanuts, roughly chopped
- To servesliced spring onions
- To servelime wedges
Made with Staffords
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Method
For the chilli oil, combine the Sichuan peppercorns, cinnamon, star anise and neutral oil in a small saucepan and heat until the oil reaches 160°C. Switch off the heat and cool for 10 minutes, then stir in the chilli flakes, five spice powder and toasted sesame seeds. Cool and pour into a glass jar. Keep leftovers in the fridge.
For the sauce, mix everything together in a medium bowl except the chicken stock. Prepare the hot chicken stock just before serving.
For the pork, heat a drizzle of peanut oil in a large frying pan and cook the pork until golden brown, breaking it up into little pieces as you go. When cooked through, add the ginger, spring onions, hoisin, Staffords Thick Soy Sauce and five spice powder. Mix briefly and remove from the heat.
Cook the noodles in boiling water according to the packet instructions. Blanch the bok choi in the noodle water, drain and roughly chop.
Mix the hot chicken stock into the rest of the sauce ingredients and divide the sauce between bowls. Drizzle a spoonful of chilli oil into each, making sure to get lots of bits.
Top each bowl with a pile of noodles, a few spoonfuls of the pork mixture and some blanched bok choi. Garnish with the peanuts, sliced spring onions and lime wedges.
Drizzle over another spoonful of chilli oil, squeeze in the lime, mix up the bowl and enjoy!
