Recipe: Sichuan pork and noodles

BRIGITTE HAFNER
Last updated 14:44 08/02/2013
noodles
Marina Oliphant
SICHUAN SPICE: These spicy noodles are extremely moreish and easier to make than the long ingredients list would have you believe.

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NEED TO KNOW

Main ingredient Pork
Type of dish Asian
Course Main course
Cooking time <30 min
Serves/makes 4 - 6
Special options Nut-free

A lovely combination of chilli and pepper spice with the earthy flavour of sesame paste. The garlic chive flowers add texture and a pleasant sharp flavour.

2 cloves garlic, peeled 
2 knobs ginger, peeled
2 tablespoons Sichuan peppercorns
1/2 to 1 tablespoon of chilli oil or paste 
3 tablespoons sesame paste (I use the Punchun brand)
3-4 tablespoons soy sauce
50ml peanut or corn oil
1 bunch garlic chive flowers (or garlic chives), cut in 10cm lengths  
600g pork mince
3 tablespoons castor sugar
100-150ml water
4 spring onions, finely sliced 
500g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice

 

1. Crush the ginger and garlic in a mortar and pestle.

2, Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.

3. Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.

4. Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring.

5. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water.

6. Now stir in the spring onions, the hot rice noodles and serve.

 

- Good Food

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