Method:

• Step 1

  Finely chop your garlic and slice up your bok choi and spring onions.

• Step 2

  Add your chopped garlic, chilli flakes, sesame seeds and Sichuan pepper to a bowl.

• Step 3

  Pour a big glug of oil into a pan and heat it up until very hot. Once it’s there, pour the oil into your spice bowl from the previous step and give it a mix until everything is combined.

• Step 4

  In a pot, boil some water and cook your noodles according to packet instructions, usually 5-7 minutes. Save about 2 tablespoons of your noodle water and pour it into your spice bowl along with your light soy sauce, vinegar, sugar and peanut butter. Mix this to combine and then set it aside.

• Step 5

  To make the caramelised pork add a small amount of oil to a pan and fry for 8-10 mins until slightly browned.

• Step 6

  Add your hoisin sauce, shaoxing wine, dark soy sauce and 5 spice powder to the pan and stir for a further 1-2 minutes, until the pork is nicely coated in a caramelised glaze.

• Step 7

  Now add your bok choi and half of your spring onions into the pan and stir fry for a further 2 mins.

• Step 8

  Once your noodles are cooked drain and toss them into the spice bowl that you set aside earlier. Add a crack of salt and pepper and mix until they are evenly coated in the sauce. Then add them to the pan with your pork and toss until everything is combines together.

• Step 9

  Serve it up and top with a sprinkle of your spring onions. Now dig in!