We've become addicted to Sichuan noodles. I make extra meat topping and buy the fresh noodles from a coffeeshop in Foh San and on the weekends the boys make a bowl of noodles for themselves whenever they feel like it.
1 kg fresh egg noodles (serves 5-6)
3/4 kg lean pork, minced
1/2 T ginger, minced
2 T garlic, chopped
2 T spring onions, cut fine
3 T light soy sauce
1/2 T dark soy sauce (optional)
3 T sweet bean sauce
salt & pepper
cornstarch solution (1 T cornflour + 3 T water)-optional
Sichuan peppercorn oil
Sichuan red chili oil
Sichuan suimiyacai (from box)
A boiled veg, such as beansprouts or other greens
1. Heat 4 T veg oil in wok, then add the Sichuan peppercorns and fry till fragrant, about 1 min. Discard the peppercorns, leaving the oil in the wok. Add the pork, ginger and garlic and fry, breaking up the meat. Add the soy sauce, bean paste, salt and pepper to taste.
2. Liquid will come out from the meat. Continue frying under medium heat until all the liquid dries up. Add the cornstarch solution if you like the meat topping to be moist.
2. Boil two large pots of water. Drop the noodles in, about 200g at a time, and quickly stir with chopsticks to separate the strands. When it boils again, stir it for 30 seconds or so (depends on the thickness of the noodles) then scoop it all in a large slotted spoon, run under cold water to wash off the gummy starch, then dip again in another pot of boiling water quickly (to heat it up) then scoop it all up again quickly and drain well. Put into a bowl, top with some meat, spring onions, the suimiyacai (a preserved veg) and the chili and peppercorn oils. Before eating, mix noodles and topping well.
Note: For soup noodles just add hot diluted chicken stock. I use Swanson's Chicken Broth, 1 can broth : 1 can water.
To prepare chili oil and Sichuan peppercorn oil, refer to post on garlic pork.