Chong Qing Noodles

Method

1. Place peanut oil into a frypan on medium heat, then add pork mince and spread it out to look like a giant meat patty. Once the bottom has browned, break into pieces with the back of a spoon, then turn over and cook for a further 1-2 minutes. Add dark soy, shaoxing and pickled mustard greens and continue cooking until the sauce has reduced and thickened. Remove from the pan.
2. Add chicken stock to a saucepan and heat on medium-high until the stock is boiling. Reduce heat to simmer whilst you prepare the remaining elements.
3. Prepare potato noodles according to packet instructions
4. In 4 serving bowls, add one serve to each bowl of the following: 1 sliced spring onion, 1 tbsp LKK Chui Chow, 1 tbsp Chinkiang vinegar, 1 tbsp light soy, 1 tsp dark soy, ½ tsp minced garlic, ½ tsp sugar, 1 tbsp pickled mustard greens, and a pinch of Sichuan peppercorns. Then add ¼ of the potato noodles to each bowl once they are ready.
5. Pour 400mls of chicken stock into each bowl and lightly combine with the other bowl ingredients.
6. Add a spoonful of the pork mince, toasted peanuts, sliced spring onions and coriander to garnish. Top with another pinch of Sichuan peppercorns if desired.