Salt and pepper pork noodle stir-fry
Asian greens like bok choy make a perfect little side for this stir-fry.
Fresh egg noodles
½ tsp, (sichuan)
4 whole, thinly sliced
Fresh red chilli
2 whole, thinly sliced
Raw pork mince
Reduced salt soy sauce
- Prepare noodles following packet instructions or until just tender. Combine Sichuan pepper and sea salt in a small bowl.
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry eschalots and chilli for 2 minutes or until softened. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry mince, breaking up lumps, for 7–8 minutes or until browned. Add 2 teaspoons pepper mixture and noodles and stir-fry for 1–2 minutes or until heated through.
- Add soy sauce and stir-fry for 1 minute or until heated through. Serve sprinkled with chilli mixture and remaining pepper mixture.
SERVING SUGGESTION: Lemon wedges and steamed Asian greens, such as baby bok choy, choy sum or gai lan (Chinese broccoli).Ground Sichuan pepper is available from gourmet food stores and delicatessans. If unavailable, toss whole Sichuan peppercorns in a dry frying pan over high heat until fragrant, then grind in a mortar and pestle.