DAN DAN NOODLES

This recipe uses easy-to-find ingredients to make this spicy Sichuan staple at home. SERVES 4 PREP 20min COOK about 20min

• 300g dried udon noodles

• 1tbsp sesame oil

• 500g pork mince

• 3cm 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 chicken stock

• 1-2tbsp chilli oil, to taste

• 2tbsp rice wine vinegar

• 3tbsp dark soy sauce

• 3 pak choi, roughly chopped

• 50g roasted peanuts, chopped

1 Cook 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 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 wok to heat through.

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

PER SERVING: CALS 624; FAT 25G; SAT FAT 7G; CARBS 59G