Ingredients
- 500g pork neck (pork scotch fillet steaks)
- 1 tbsp soy sauce
- ½ tsp five-spice powder
- ½ tsp cornstarch
- generous sprinkle of bi-carb
- ½ tsp sesame oil
- For the sauce:
- 1 tbsp soy sauce
- ½ tbsp black vinegar
- 1 tbsp maple syrup
- ½ tbsp chilli oil
- ½ tsp Sichuan peppercorns (lightly crushed)
- 1 clove garlic ,minced
- 1 tsp ginger, grated
- 1 tsp smooth peanut butter
- For the noodles:
- 1 portion wheat noodles
- ½ tsp sesame oil
- Garnish: crispy shallots, spring onions and crushed peanuts
Method
- Slice pork neck into thin slices.
- Mix the pork with soy sauce, five-spice powder, bicarb, cornstarch, and sesame oil. Let it marinate for 10 minutes.
- Heat a pan over medium-high heat and cook the pork until browned. Set aside in bowl big enough to mix in noodles and sauce.
- In a small bowl, mix soy sauce, black vinegar, maple syrup, chilli oil, sichuan peppercorns, garlic, ginger, and peanut butter. Stir well until combined.
- Boil water in a medium pot and cook the noodles according to package instructions.
- Drain and toss with sesame oil to prevent sticking.
- Add noodles and sauce to pork and toss until evenly coated. Divide between bowls and top with crispy shallots, spring onions, and crushed peanuts.
Product used in recipe
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
