Hot and Spicy Szechuan Noodles (Dan Dan Mian)

1/2 Tablespoon Szechuan peppercorns
1 1/2 Tablespoon peanut oil plus extra 1 teaspoon
250 g pork mince
2 cups chicken stock
4 tablespoons soy sauce
1 1/2 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chili oil
1/4 teaspoon white pepper
500 g udon noodles or fresh wheat noodles
4 spring onions, finely sliced, for garnish

Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.

Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.

Cool, then strain the oil into a saucepan, discarding the peppercorns.
Add the chicken stock, soy sauce, balsamic vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.

Keep warm over medium heat.

Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.

Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.

Serves in a large bowl and top with the pork and garnish with spring onion.

Note: We left the pork out for a fine vegetarian side dish