One of Szechuan province’s most famous exports and typically face-numbingly spicy. Our peanut butter version certainly has a kick, but it won’t set your mouth on fire (you can always add more chilli oil!).
If you can’t find Szechuan peppercorns, use 1/2tsp dried chilli flakes. You won’t get the same flavour profile, but the meal will still be delicious.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
566
Ingredients
For the sauce
4 tsp. Szechuan peppercorns, finely ground
3 Tbsp. peanut butter
2 Tbsp. soy sauce
1 1/2 tsp. caster sugar
1/2 tsp. Chinese 5 spice
1/2 -1tbsp Chinese chilli oil, we used Lee Kum Kee Chiu Chow, plus optional extra to serve
200 ml chicken stock
For the pork
1 Tbsp. vegetable oil
500 g pork mince
3 garlic cloves, crushed
5 cm piece fresh root ginger, peeled and finely grate
4 spring onions, finely sliced
For the noodles
250 g medium egg noodles
200 g choi sum or pak choi, roughly chopped
Directions
Step 1For the sauce, finely grind the Szechuan peppercorns using a pestle and mortar. Tip into a small bowl and mix in the peanut butter, soy sauce, sugar and Chinese 5 spice. Next mix in the chilli oil and stock. Set aside.
Step 2For the pork, heat the oil in a large non-stick frying pan over medium-high heat. Add the pork and fry for 10min, breaking up any lumps with a wooden spoon, or until cooked through and beginning to caramelise. Add the garlic and ginger and fry for 1min, until aromatic.
Step 3Meanwhile, bring a large pan of water to the boil and cook the noodles according to pack instructions, adding the choi sum for the final 4min of cooking. Drain.
Step 4Add the sauce to the pork pan and bring to the boil. Simmer for a couple of min.
Step 5Divide the noodles and choi sum between 4 bowls. Top with the pork mixture and sauce. Garnish with spring onions and serve with extra chilli oil, if you like.
Per serving:
Calories: 566
Protein: 38g
Total fat: 23g
Saturates: 7g
Carbs: 50g
Total sugars: 7g
Fibre: 5g
Minimal effort, maximum flavour. 46 of our easiest dinner recipes to try this week
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
