1. Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant. 2. Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns. 3. Cool, then strain the oil into a saucepan, discarding the peppercorns. 4. Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan. 5. Keep warm over medium heat. 6. Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture. 7. Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes. 8. Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion. 9. Eat, slurp and make appreciative noises at will! ---------------------------------------------------------------------------
Nutrition
Ingredients
