Ingredients Jump to Instructions ↓

  1. 1 lb dried wheat noodle

  2. 1 1/2 lb lean pork, minced/ground pork

  3. 1/2 tbsp ginger, minced

  4. 2 tbsp garlic, chopped

  5. 2 tbsp chopped sichuan char choy

  6. 3 tbsp light soy sauce

  7. 1/2 tbsp dark soy sauce

  8. 3 tbsp broad bean spicy sauce

  9. 1 tsp sichuan peppercorn salt & pepper cornstarch solution

  10. 1 tbsp cornflour

  11. 3 tbsp water

Instructions Jump to Ingredients ↑

  1. Heat 4 tbsp vegetable oil in wok, then add the Sichuan peppercorns and fry till fragrant, about 1 min. Discard the peppercorns, leaving the oil in the wok. Add the pork, char choy, ginger and garlic and fry, breaking up the meat. Add the soy sauce, bean paste, salt and pepper to taste.

  2. Liquid will come out from the meat. Continue frying under medium heat until all the liquid dries up. Add the cornstarch solution if you like the meat topping to be moist.

  3. Bring a large pot of water to the boil. Drop 1/2 the noodles in, and quickly stir with chopsticks to separate the strands. When it boils again, stir it for 30 seconds and add in a cup of cold water, when the water comes back to the boil, stir and remove the noodles and dunk in cold water , to stop the cooking. Bring the water back into a boil and repeat with the other half of the noodles. To assemble: Put cold noodles into a bowl and nuke in the microwave for 1 minute. Top with some meat and the garnishes. Enjoy Serves


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