spring onions, finely sliced, white and green parts separated
2tsp.
Sichuan peppercorns, crushed
11/2tsp.
Chinese five spice powder
300ml
chicken stock
1Tbsp.
chilli oil, to taste, we used Lee Kum Kee
2Tbsp.
rice wine vinegar
3Tbsp.
dark soy sauce
3
pak choi, roughly chopped
50g
roasted peanuts, chopped
Directions
Step 1Cook the noodles according to pack instructions. Drain and run under cold water to cool completely and prevent them sticking. Set aside.
Step 2Meanwhile, heat sesame oil in a wok over high heat and stir fry pork until dark brown and crispy, about 10min. Add the ginger, garlic, white parts of spring onions, crushed Sichuan peppercorns and Chinese five spice. Fry for 1min, stirring.
Step 3Next, to the wok add stock, chilli oil, vinegar and soy sauce. Cook for 3-4min, stirring frequently, until slightly reduced. Add pak choi, cook for 2-3min until just softened then return noodles to the wok to heat through.
Step 4Divide among four bowls and garnish with peanuts and spring onion greens.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
