Ingredients
- 200g ground pork
- 2 tbps. Lee Kum Kee Hoisin Sauce
- 1 tbps. Shaoxing Rice wine
- 1/4 Chinese Five Spice Powder (optional)
- 1 tsp. vegetab1le oil (for frying meat)
- 1/4 cup dried whole de-seeded Sichuan chilies (available at Chinese groceries)
- 1 cup vegetable oil (for chili oil)
- 1/2 tsp salt
- 4 cups chicken stock
- 300g medium thickness Chinese Wheat Noodles (available at Chinese groceries)
- 1 Buk Choy (cut in 1/2 lengthwise, bulb intact
- 1/2 cup roasted peanuts (chopped)
- 1/2 spring onion (chopped)
Method
- To make the roasted Sichuan Chili Oil, bring a wok / medium sized pan to low heat and dry toss the chilies until lightly toasted (about 1 minute).
- Transfer the chilies to a food processor and blitz for a few minutes until they resemble a coarse powder (somewhere in between flakes and fine powder). Transfer to a medium heatproof bowl.
- Heat up vegetable oil to 190 degrees celsius and once it has reached 190 degrees, pour oil over the blitzed chilies. The oil should sizzle upon contact and begin to turn red. Add the salt then let the oil cool whilst preparing the next steps.
- For the pork topping, mix the Hoisin Sauce, Shaoxing wine and Five Spice Powder together with the mince until well combined, making sure the meat is nicely broken up and evenly coated.
- Heat up the oil in a wok / fry pan to medium high heat, add in the pork mixture, and cook while continuously breaking up the meat for about 5 minutes until it is nicely browned. Transfer to a bowl and set aside.
- In a medium sized pot heat up the chicken stock until lightly simmering.
- Meanwhile, fill up a large pot with water and bring to a rolling boil. Once the water is boiling, quickly blanche the buk choy for about 20 seconds then transfer to a bowl.
- In the same pot, gently place the noodles in and cook according to packet instructions. This should take about 2 – 3 minutes or until noodles rise to the surface. Remove noodles from the water and drain.
- To serve, immediately place the noodles into a large bowl, and top with 2 cups of chicken stock, the pork mixture, chopped roasted peanuts, spring onion and buk choy.
- Drizzle more roasted Sichuan Chili oil over to your liking. Enjoy!
Product used in recipe
- Lee Kum Kee - Hoi Sin Sauce
