Place the pork in a mixing bowl and add the preserved turnip (if using), the soy sauces and the Shaoxing wine (if using). Mix well and allow to marinate until needed. This can of course be done a day ahead of cooking but it’s not necessary.

Cover the noodles in a bowl with boiling hot water and soak until soft. This usually only takes about 5 to 10 minutes. You might need to adjust this instruction depending on the noodles you are using.

Meanwhile, heat your wok over a medium heat and add the Szechuan peppercorns. Dry fry, stirring continuously for about 30 seconds or until warm to the touch and fragrant. Transfer the peppercorns to a pestle and mortar and pound and crush lightly. Set aside.

When ready to finish this dish off, heat your wok over high heat and stir in one tbsp oil. Add the marinated meat and cook, stirring continuously for about 5 minutes or until the pork is cooked through and crisp. Transfer the cooked pork to a plate and set aside.

Add another tbsp of oil to the wok and stir in the garlic, ginger, spring onions (scallions), chilli and fry over medium high heat for about a minute.

Stir in the sesame paste, soy sauce and stock and simmer for a couple of minutes.

Return the cooked crispy pork to the wok and stir it into the sauce to heat through.

To serve, strain the noodles and stir in the sesame oil. Divide the noodles between four bowls. Top with the sauce. Sprinkle with the pounded Szechuan peppercorns and dig in!