From: Ken Hom Complete Chinese Cookbook

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225g (8oz) minced fatty pork

450g (1lb) Chinese fresh or dried egg noodles

1 tablespoon sesame oil

2 tablespoons groundnut or vegetable oil

2 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh ginger

5 tablespoons finely chopped spring onions

2 tablespoons sesame paste or peanut butter

2 tablespoons dark soy sauce

2 teaspoons light soy sauce

2 teaspoons chilli bean sauce

2 tablespoons Chilli Oil

250ml (8fl oz) Chicken Stock

Salt and black pepper

1 tablespoon dark soy sauce (for marinade)

2 teaspoons Shaoxing rice wine or dry sherry (for marinade)

Salt and black pepper (for marinade)

2 teaspoons roasted and ground Sichuan peppercorns (for garnish)

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1. Combine the pork with the marinade ingredients in a bowl, add 1 teaspoon of salt and ½ teaspoon of black pepper and mix well. Leave to marinate for 10 minutes.

2. Cook the fresh or dried noodles for 3-5 minutes in a pan of boiling water. Cool them in cold water, drain them thoroughly, toss them in the sesame oil and put them aside until you are ready to use them. They can be kept in this state, if tightly covered with clingfilm, for up to 2 hours in the fridge.

3. Heat a wok or a large frying pan over a high heat until it is hot and slightly smoking, add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 30 seconds, then add the pork and continue to stir-fry until the meat loses its pink colour.

4. Add the rest of the ingredients except the garnish, season with 1 teaspoon each of salt and black pepper and cook for 2 minutes.

5. Now add the noodles, mixing well. Turn on to a serving platter, garnish with the peppercorns and serve at once.