Description

Ingredients

• 🍜 200 g wheat noodles (7 oz) gluten Original: 🍜 200 g wheat noodles (7 oz)
• 🥩 150 g ground pork (5.3 oz) Original: 🥩 150 g ground pork (5.3 oz)
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🧅 1 small shallot, finely chopped Original: 🧅 1 small shallot, finely chopped
• 🌿 6 g Sichuan peppercorns (1 tbsp) Original: 🌿 6 g Sichuan peppercorns (1 tbsp)
• 🌶️ 15 ml chili oil (1 tbsp) Original: 🌶️ 15 ml chili oil (1 tbsp)
• 🥄 15 ml soy sauce (1 tbsp) glutensoy Original: 🥄 15 ml soy sauce (1 tbsp)
• 🥄 15 g Chinese sesame paste or tahini (1 tbsp) sesame Original: 🥄 15 g Chinese sesame paste or tahini (1 tbsp)
• 🍚 15 ml rice vinegar (1 tbsp) Original: 🍚 15 ml rice vinegar (1 tbsp)
• 🍯 5 g sugar (1 tsp) Original: 🍯 5 g sugar (1 tsp)
• 💧 50 ml hot noodle cooking water (3 tbsp + 1 tsp) Original: 💧 50 ml hot noodle cooking water (3 tbsp + 1 tsp)
• 🧂 Salt to taste Original: 🧂 Salt to taste
• 🌱 1 spring onion, finely sliced Original: 🌱 1 spring onion, finely sliced
• 🥜 10 g roasted peanuts, crushed (1 tbsp) Original: 🥜 10 g roasted peanuts, crushed (1 tbsp)

Preparation

• Toast the peppercorns: Dry-toast Sichuan peppercorns in a pan until fragrant, then crush coarsely. Set aside.
• Cook the pork: Heat a bit of oil in a pan. Add ground pork and sauté until browned. Stir in garlic and shallot. Cook for 2–3 minutes more.
• Prepare the sauce: In a bowl, mix chili oil, soy sauce, sesame paste, rice vinegar, sugar, and hot noodle water until smooth.
• Cook noodles: Boil noodles according to package instructions. Drain and set aside.
• Assemble: Toss the noodles with sauce. Top with pork mixture, chopped spring onions, toasted peppercorns, and crushed peanuts.
• Serve immediately, warm and aromatic.

Total Time

Nutritional Value

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