Dan Dan Noodles

We’ve used easy-to-find ingredients to make this spicy Sichuan staple at home.

Hands-on time 20min. Cooking time about 20min. Serves 4

* 300g (11oz) dried udon noodles * 1tbsp sesame oil * 500g pack pork mince * 3cm (1¼in) piece fresh root ginger, peeled and grated * 2 garlic cloves, crushed * 4 spring onions, finely sliced, white and green parts separated * 2tsp Sichuan peppercorns, crushed * 1½tsp Chinese five spice powder * 300ml (½ pint) chicken stock * 1-2tbsp chilli oil, to taste, we used Lee Kum Kee * 2tbsp rice wine vinegar * 3tbsp dark soy sauce * 3 pak choi, roughly chopped * 50g (2oz) roasted peanuts, chopped

1 Cook the noodles according to pack instructions. Drain and run under cold water to cool completely and prevent them sticking. Set aside.

2 Meanwhile, 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.

3 Next, 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.

4 Divide among four bowls and garnish with peanuts and spring onion greens.

PER SERVING 624cals, 40g protein, 25g fat (7g saturates), 59g carbs (7g total sugars), 4g fibre