Cook the noodles according to package instructions. Chinese egg noodles usually only take about 4-5 minutes to cook. Rinse them after cooking to prevent sticking. Or substitute with spaghetti if you can’t find the real thing.
Slice and chop all vegetables before you turn your heat on.
To streamline the process, measure out and mix the sauce components in a small bowl before your start cooking as well. Use dark soy sauce for more flavour!
I used both bok choy and fresh spinach but you can use one or the other.
Finally, don’t forget to add roasted peanuts when serving. Delicious flavour and a lovely crunch!
INGREDIENTS
- 350g/2/3 lbs medium Chinese egg noodles or spaghetti dry
- 2 tbsp sesame oil, divided
- 1 tbsp vegetable oil
- 500g/ 1 lbs ground pork
- 2 cloves garlic
- 1 tbsp grated ginger or ginger paste
- 4 green onions/spring onions
- 1 tsp Sichuan peppercorns or black peppercorns ground or crushed
- 375ml/1.5 cups chicken stock
- 1 tbsp Chinese chilli oil
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 2 bok choy chopped
- 30g/1 cup spinach
- 4 tbsp roasted peanuts
- Melbourne Chilli Oil
INSTRUCTIONS
- Cook the noodles according to the package instructions. Drain the noodles and rinse them under cold water, add sesame oil and toss to coat, set aside until needed.
- In a wok or a large deep pan, heat the vegetable oil, then add the pork and brown until no longer pink, add the white parts of the onion, ginger, the crushed peppercorns and garlic, cook for 1-2 minutes.
- Then add in the stock, chilli oil, vinegar, dark soy sauce and the hoisin sauce, bring to a boil and let the liquid reduce, then add chopped bok choy and spinach, cook for 2-3 minutes over medium heat. Now it’s time to bring the noodles to the pan. Stir them in and let them heat through. Finish off with a drizzle of sesame oil.
- Serve topped with sliced green onions, roasted peanuts and Melbourne Chilli oil on top.