We're pleased to bring you our latest club recipe, our delicious 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!
