Club recipe: Sichuan-Style Pork and Peanut Noodles

This latest recipe draws on the bold flavours, and unique taste of Sichaun peppers, from the southwestern Chinese province Sichaun.

INGREDIENTS

• 1x Tablespoon Sichuan peppercorns
• Vegetable oil
• 500g Minced pork
• 1x Tablespoon rice wine
• 100ml Chicken Stock
• 2 Star Anise
• 3x Tablespoon Tahini
• 2x Tablespoon rice vinegar
• 1x Tablespoon honey
• 1x Tablespoon soy sauce
• 2 Tablespoon sesame oil
• 250g Dried fine egg noodles
• 200g Tenderstem broccoli (cut into 3cm pieces)
• Handful of roasted peanuts (roughly chopped)
• 2x Spring onions (finely sliced)

METHOD

• Heat a large frying pan over a medium heat and toast the Sichuan peppercorns for 2-3 mins until fragrant and then tip out and crush the in a pestle and mortar.
• Heat some vegetable oil in a pan over a high heat and then add the pork, crushed pepper, a pinch of salt and the rice wine
• Fry the items for about 10 minutes until golden and crisp but keep stirring to ensure nothing sticks to the pan
• Meanwhile, in a small pan, heat the stock and star anise, keep this simmering to infuse the flavours
• Then whisk in the Tahini, vinegar, honey, chilli oil, soy sauce and 1 tsp sesame oil
• Simmer the noodles and broccoli in boiling water for 3 mins, then toss with the remaining sesame oil
• Divide the noodles and broccoli across the places then pour over the sauce from the small pan. Top this with the crispy pork and a sprinkling of peanuts and spring onions and serve!