Servings: 4

Roasted Sichuan Chilli Oil: subheading: Roasted Sichuan Chilli Oil:
1 cup vegetable oil 1 cup vegetable oil
1 stick cinnamon 1 stick cinnamon
3 star anise, whole 3 star anise, whole
2 bay leaves 2 bay leaves
2 tbsp Sichuan peppercorns 2 tbsp Sichuan peppercorns
2 tbsp chilli flakes 2 tbsp chilli flakes
1 tbsp chilli powder 1 tbsp chilli powder
salt salt
Spicy Sesame Sauce: subheading: Spicy Sesame Sauce:
1/2 cup Roasted Sichuan Chilli Oil ½ cup Roasted Sichuan Chilli Oil
1/4 cup light soy sauce ¼ cup light soy sauce
1/4 cup chicken stock ¼ cup chicken stock
40g tahini 40g tahini
2 cloves garlic, minced 2 cloves garlic, minced
2 tsp sugar 2 tsp sugar
1/4 tsp Chinese five spice powder, toasted ¼ tsp Chinese five spice powder, toasted
Hand Cut Noodles: subheading: Hand Cut Noodles:
2 cups plain flour, plus extra for dusting 2 cups plain flour, plus extra for dusting
3/4 - 1 cup water ¾ to 1 cup water
salt salt
Fried Pork and Preserved Mustard Greens: subheading: Fried Pork and Preserved Mustard Greens:
3 tbsp vegetable oil 3 tbsp vegetable oil
450g fatty pork mince 450g fatty pork mince
1 1/2 tbsp hoisin sauce 1 ½ tbsp hoisin sauce
1 tbsp Shaoxing wine 1 tbsp Shaoxing wine
2 tsp dark soy sauce 2 tsp dark soy sauce
1 tsp Chinese Five Spice powder 1 tsp Chinese Five Spice powder
160g preserved mustard greens, finely chopped 160g preserved mustard greens, finely chopped
 
2 bok choy, sliced lengthways, to serve 2 bok choy, sliced lengthways, to serve
 
chopped roasted peanuts and spring onion, to garnish chopped roasted peanuts and spring onion, to garnish

For the Roasted Sichuan Chilli Oil, place vegetable oil, cinnamon, star anise, bay leaves, and Sichuan peppercorns into a small saucepan over low heat and cook until the oil becomes fragrant, about 10 minutes. Increase heat to high and cook for a further 2 minutes then remove from the heat.
In the meantime, place chilli flakes, chilli powder and salt into a medium heatproof bowl. Immediately strain the hot oil through a fine sieve over the chilli. Stir well and set aside until needed.
For the Spicy Sesame Sauce, place all ingredients in a medium bowl and whisk until well combined.
To make the Hand Cut Noodles, combine flour and salt in a large bowl. Create a well in the centre and slowly pour in water whilst mixing with a fork. Turn dough onto a lightly floured surface and knead until smooth and elastic. Return dough to bowl, cover with plastic wrap and rest for 20 minutes.
Divide dough into 4 equal portions. Working with one portion at a time, flatten gently with the palm of your hand and dust lightly with flour. Pass through a pasta machine until you have reached thickness 6 or your desired thickness. Alternatively roll out with a rolling pin, dusting with flour in between each motion.
Dust the sheet of dough with flour and fold over on itself into 3 layers. Cut lengthways into 5mm widths with a long knife. Separate noodles by tossing gently with flour to avoid sticking. Repeat with remaining dough. Cover noodles with a tea towel.
Bring a large saucepan of generously salted water to the boil.
For the Fried Pork and Preserved Mustard Greens, heat 2 tablespoons vegetable oil in a wok over medium-high heat. Add pork mince and cook until browned. Add hoisin sauce, wine, soy sauce and spice powder. Cook until liquid has evaporated. Transfer to a small bowl.
Place remaining tablespoon vegetable oil into the wok and sauté the pickled mustard greens for a few minutes. Transfer to the bowl with pork mince and mix to combine. Set aside, covered, to keep warm.
Blanch bok choy in the boiling water and set aside. Add the noodles to the boiling water and cook until al dente. Drain well.
To serve, place Spicy Sesame Sauce into serving bowls. Top with noodles, blanched bok choy and Fried Pork and Preserved Mustard Greens. Garnish with roasted peanuts and spring onion and finish with a drizzle of Roasted Sichuan Chilli Oil. Toss everything together before eating.