This recipe gives you takeaway-style noodles at home in just 20 minutes. It's so easy to make that you'll never go back
Ingredients
2 tbsp groundnut oil
½ tsp dried chilli flakes
¼ tsp Szechuan peppercorns, crushed
200g lean pork mince
4 spring onions, with white and green separated
2 tbsp light soy sauce
100g medium egg noodles
1 tbsp shaoxing rice wine
1 tsp sesame oil
1 tbsp peanuts, chopped
Step by step
Heat the oil in a wok or frying pan. Add the chilli and szechuan peppercorns and cook gently for 3-4 minutes, allowing the flavours to go into the oil. Add the pork and spring onion whites. Cook, turning up the heat and letting the pork brown really well (you want to get some browned crispy bits on it). Stir in half the soy and keep warm.
Cook the noodles and drain well. Mix the rest of the soy, rice wine and sesame oil and toss with the noodles. Top with the pork mix, spring onion greens and peanuts.
