chopped roasted peanuts and spring onion, to garnish
500g udon noodles
For the Roasted Sichuan Chilli Oil, place vegetable oil, cinnamon, star anise, bay leaves, and Sichuan peppercorns into a small saucepan over low heat and cook until the oil becomes fragrant, about 10 minutes. Increase heat to high and cook for a further 2 minutes then remove from the heat. In the meantime, place chilli flakes, chilli powder and salt into a medium heatproof bowl. Immediately strain the hot oil through a fine sieve over the chilli. Stir well and set aside until needed.
For the Spicy Sesame Sauce, place all ingredients in a medium bowl and whisk until well combined.
For the Fried Pork and Preserved Mustard Greens, heat 2 tablespoons vegetable oil in a wok over medium-high heat. Add pork mince and cook until browned. Add hoisin sauce, wine, soy sauce and spice powder. Cook until liquid has evaporated. Transfer to a small bowl. Place remaining tablespoon vegetable oil into the wok and sauté the pickled mustard greens for a few minutes. Transfer to the bowl with pork mince and mix to combine. Set aside, covered, to keep warm.
Blanch bok choy in the boiling water and set aside. Add the noodles to the boiling water and cook until al dente. Drain well. To serve, place Spicy Sesame Sauce into serving bowls. Top with noodles, blanched bok choy and Fried Pork and Preserved Mustard Greens. Garnish with roasted peanuts and spring onion and finish with a drizzle of Roasted Sichuan Chilli Oil. Toss everything together before eating.
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