Ingredients

Serves 2

• 200g minced pork
• 2tsp minced garlic
• 2 tsp minced ginger
• 1 stalk of scallion finely chopped
• 1 tbsp shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp ground sichuan pepper
• 2tbsp preserved chinese vegetable
• 250g cooked egg noodle
• Chopped scallion to garnish

Dan Dan noodle sauce:

• 1 tbsp Chinese sesame paste/peanut butter
• 4 tbsp hot water
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp chinese black vinegar
• 1 tsp sugar
• 1 tbsp of chiu chow chilli oil (optional)

Method

1. In a hot wok, heat up 2 to 3 tbsp of oil. When the oil is hot, add in the minced pork and stir fry for 3 to 4minutes, add in the garlic, ginger and spring onion. Stir fry for a further 1minute.
2. Now add in the preserved vegetables, shaoxing wine, light soy, dark soy and ground sichuan pepper. Stir fry for a further minute until well combined and the pork is cooked. Set aside.
3. To make the noodle sauce, in a medium sized bowl, mix together the sesame paste and hot water together until it is smooth. Now add in the light soy, dark soy, Chinese black vinegar, sugar and chilli oil if using. Mix together and set aside.
4. Cook the noodles as per packet instructions. When done, add them into the noodle sauce, add 2 tbsp of the noodle water and mix well.
5. To plate, add some noodles to a bowl, top with some minced pork and garnish with some chopped scallion.