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1/2 tsp Sichuan peppercorns, optional
1 tbsp peanut oil
500g (1 lb) pork mince
240ml btle Thai Sweet & Sour
250g (9 oz) dried thin egg or wheat noodles
1 bunch baby bok choy, leaves separated
sesame oil, to drizzle
sliced spring onion (scallions) to serve
fresh coriander sprigs to serve
cucumber sliced to serve (optional)
Use a mortar and pestle to grind the Sichuan peppercorns if using, until finely ground. Set aside for later.
Heat the peanut oil in a large wok or frying pan over high heat. Add the pork and spread it out in the pan. Leave to cook for 4-5 minutes or until you get some nice golden brown colour. Then stir-fry and break up the mince. Add the Thai Sweet & Sour. Simmer for 5 minutes. Stir in the ground Sichuan pepper, if using
Meanwhile cook the noodles in a large saucepan of boiling water according to packet instructions. or until just cooked, adding the bok choy in the last 2 minutes of cooking.
Drain the noodles and bok choy and divide among serving bowls. Top with the pork mixture. Drizzle with sesame oil and sprinkle with shallots and coriander. Serve with cucumber if desired.
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