Spicy Sichuan-Influenced Dan Dan Noodles

Ingredients

• 400 g pork mince
• 300 g egg noodles
• 3 tbsp tahini or peanut butter
• 2 tbsp chilli oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 4 clove garlic
• 2 pak choi
• 4 spring onions
• 1 tbsp sesame oil

Method

1. 1

   Whisk together the tahini, chilli oil, soy sauce, rice vinegar, sesame oil and minced garlic with 4 tbsp warm water to make the sauce.

2. 2

   Cook the egg noodles according to packet instructions. Add the pak choi halves to the boiling water for the last 2 minutes. Drain and divide between four bowls.

3. 3

   Dry-fry the pork mince in a hot pan for 6–8 minutes, breaking it up, until browned and slightly crispy.

4. 4

   Spoon the sauce over the noodles, then top with the pork mince and pak choi.

5. 5

   Garnish with sliced spring onions and an extra drizzle of chilli oil. Toss at the table before eating.