Peanut Butter Chilli Oil Noodles

• 3 Tbsp peanut butter
• 2 Tbsp Amoy light soy
• 1 Tbsp chilli oil
• 1/2 tsp Amoy rice vinegar
• 1 1/2 Tbsp rice wine
• 1/2 tsp sugar
• Dash of Amoy dark soy sauce
• Hot water to thin out

• 300g pork mince
• Sichuan pepper salt = 2 tsp salt, 2 tsp sichuan peppercorn 
• 1 tsp Amoy sesame oil 
• 1 thumb ginger (thinly sliced)
• 3 spring onions (finely chopped) 
• 1 pack knife cut noodles, cooked to packet instructions

Grind the Sichuan peppercorns and salt with a pestle and mortar. Add a teaspoon of the Sichuan mixture to the pork mince along with sesame oil, and mix well. 

Boil the noodles as per packet instructions.

Add the sauce ingredients to a bowl and mix well. Add a little hot water to loosen the mixture, so that it is runny enough to coat the noodles. 

Add oil to a wok, and get it up to smoking hot. Add the ginger and spring onions (set aside the tops of the spring onions for garnish). Next, add the mince meat and cook through. 

Once cooked, place the noodles into a serving bowl, add the peanut chilli sauce and mix through. Top with the minced meat, and garnish with the tops of the spring onions. Enjoy!