Adapted from The Woks of Life
For the chilli oil
2 tablespoons Sichuan peppercorns
1 inch-long piece of cassia cinnamon
2 star anise
1 cup grapeseed oil
1/4 cup crushed red pepper flakes
Add all the ingredients in a small pot. Over medium low heat, slowly heat for 3-5 mins until fragrant, and then turn off the heat. Wait 6-7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon.
Add the crushed red pepper flakes and allow them to steep in the hot oil. Excess oil can be stored in a glass jar and kept refrigerated.
For the meat mix
1 teaspoons oil
500g pork mince
2 teaspoons hoisin sauce
2 teaspoons Shaoxing wine
1 teaspoon dark soy sauce
1/2 teaspoon five spice powder
In a wok, heat a teaspoon of oil over medium heat, and brown the pork. Add the remainder of the ingredients and cook until all the liquid is evaporated. Set aside.
For the sauce
2 tablespoons sesame paste (tahini)
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon five spice powder
1/2 teaspoon Sichuan peppercorn powder (ground whole Sichuan peppercorns in a mortar and pestle)
1/2 cup of your prepared chili oil (scary, but yes!)
2 cloves garlic, very finely minced
¼ cup hot cooking water from the noodles
Mix together all the ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
1 box dried white noodles, medium thickness
1 small bunch leafy greens (spinach, bok choy, or choy sum)
chopped peanuts (optional)
chopped spring onion (optional)
Cook the noodles according to package directions and drain (reserving the liquid and return it to the pot). Add a little of the noodle cooking water to your sauce. Blanch the greens in the noodle water, and drain. To assemble, divide the sauce among four bowls and add the noodles to the bowl and then the leafy greens. Add the cooked pork over the top. Sprinkle with chopped peanuts and spring onions (optional).