Hot and Sour Noodle Soup

200g sweet potato vermicelli noodles
200g pork mince
20g ginger, finely chopped
3 garlic cloves, finely chopped
3 spring onions, finely chopped
50g pickled Chinese vegetables (or gherkins/sauerkraut), finely chopped
2 tablespoons vegetable oil
500ml chicken stock

The Marinade
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine

The Soup
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons Chinkiang black vinegar

The Chilli Paste
2 tablespoons vegetable oil
2 tablespoons dried red chillies
1 tablespoon Sichuan peppercorns

To Serve
2 spring onions, finely sliced
2 tablespoons roasted peanuts

PREPARATION

1. Cook the sweet potato vermicelli in boiling water for 5 minutes, then drain and divide between serving bowls.
2. Marinate the pork mince with the light soy sauce and Shaoxing rice wine while preparing the remaining ingredients.

COOKING

1. Heat the oil over a medium heat and fry the dried chillies and Sichuan peppercorns until fragrant.
2. Drain the aromatics, then crush them into a coarse paste using a pestle and mortar.
3. Heat a wok with a little of the chilli oil and stir fry the ginger, garlic and most of the spring onions until fragrant.
4. Add the marinated pork and cook until browned, breaking it up as it cooks.
5. Stir in the chilli paste and chopped pickled vegetables, mixing well with the pork.
6. Pour in the chicken stock and bring the soup to a rolling boil.
7. Season with the light soy sauce and dark soy sauce.
8. Stir in the Chinkiang black vinegar just before serving to retain its sharp flavour.
9. Pour the hot soup over the cooked noodles.
10. Garnish with the remaining spring onions and roasted peanuts before serving.

School of Wok Tips

• Sweet potato noodles are difficult to overcook and have a wonderfully chewy texture.
• Fry the chillies and Sichuan peppercorns gently to avoid burning them.
• Add the black vinegar at the end to preserve its bright, sour flavour.
• Roasted peanuts add a delicious crunch and balance the spicy broth.

FAQs

Can I use different noodles?
Yes, rice noodles, wheat noodles or egg noodles all work well if sweet potato vermicelli isn't available.

What is Chinkiang black vinegar?
It's a Chinese black rice vinegar with a rich, malty flavour that gives the soup its signature tang.

Can I make it vegetarian?
Yes, replace the pork with mushrooms or tofu and use vegetable stock instead of chicken stock.