Lamb Dan Dan Noodles

Method

1. In a mixing bowl, combine the grated garlic, 1 tbsp of the soy sauce, Lee Kum Kee's Premium Dark Soy Sauce, shaoxing wine, 1 tsp of Chinese five spice, 2 tsp Sichuan pepper and 2 tsp sugar. This will form your lamb sauce. Set aside.
2. In another bowl, make the peanut noodle sauce. Combine sesame paste, doubanjiang, the remaining 4 tbsp of soy sauce, rice wine vinegar, sesame oil, crispy chilli oil, 1 tsp Chinese five spice, 1 tsp Sichuan pepper and 1 tsp sugar. Mix until smooth and set aside.
3. Heat a wok over medium-high heat and add the vegetable oil. Once hot, add in the lamb mince. Allow the mince to sit undisturbed for a few minutes so a dark crust can form. Once caramelised, flip the mince and cook the other side. After both sides are deeply browned, begin breaking the mince apart with a spatula.
4. Add the sui mi ya cai and the lamb sauce you made earlier to the wok. Continue stir frying until the sauce is fully absorbed into the mince and the meat is cooked through. The aroma of Sichuan pepper should start filling the room.
5. Cut the pak choy into halves or quarters and steam for 2-3 minutes until just tender but still bright green.
6. Cook the Hakubaku Udon to package instructions, using 1 dry noodle bundle per adult. If desired, you can loosen the peanut sauce a little with a tablespoon or two of the hot, starchy water. Once the noodles are cooked, strain and set aside ready for serving.
7. To serve, add a few spoonfuls of the peanut noodle sauce to the bottom of each bowl. Top with the cooked udon noodles, the lamb mince and steamed pak choy. For additional toppings, add spring onion, crushed peanuts and a drizzle of extra chilli oil if desired. Serve immediately.