Spicy Sichuan (Dan Dan) Noodles

Combine the pork, soy sauce and salt in a small bowl. Mix well. Heat a wok or sauté pan until hot. Add the oil (be careful of splashback!) and deep-fry the pork, stirring with a spatula to break it into small pieces. 

When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Reserve the oil - you’ll need it later. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred.

Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock. Simmer for 4 minutes.

Cook the plain noodles in a large pan of salted boiling water for 5 minutes, drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once.