Cumin pork noodles

1. 1

   Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar and pound with a pestle until coarsely ground, then add the chilli flakes and garlic and pound again to combine.

   1 min

2. 2

   Heat the vegetable oil in a small saucepan set over a high heat until shimmering. Carefully pour the hot oil over the aromatics in the mortar.

3. 3

   Add the light soy sauce, oyster sauce, black vinegar, Shaoxing wine and sugar to the bowl and mix to combine. This is your sauce.

4. 4

   Heat a splash of vegetable oil in a non-stick frying pan or wok set over a medium-high heat. Add the pork mince and stir-fry for 5-8 minutes, or until no longer pink and beginning to brown, then season with salt. Add the sauce, simmer for 1 minute, then remove the pan from the heat.

   8 min

5. 5

   Meanwhile, cook the noodles according to the packet instructions, then drain.

6. 6

   Add the noodles to the saucy pork and put the frying pan over a medium-high heat. Stir-fry for 2 minutes, or until the noodles are nicely coated in the sauce and everything is heated through.

   2 min

7. 7

   Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.