Name: Pork biang biang noodles
Total time: 20 min
Yield: Serves 4
Ingredients: 400g fresh egg tagliatelle, pappardelle or lasagne sheets; 2 tbsp vegetable oil; 400g pork mince; 4 cloves garlic, crushed; 50g ginger, finely grated; a small bunch spring onions, finely sliced; ½-1 tsp chilli flakes; ¼ tsp Szechuan peppercorns, crushed; 3-4 pak choi, leaves separated; 4 tbsp light soy sauce; 3 tbsp balsamic vinegar or black rice vinegar (chinkiang); 2 tsp chiu chow chilli oil, plus extra to serve; 2 tsp sesame oil

Two bowls filled with long ribbons of pasta, fried pork mince and green vegetables

400g fresh egg tagliatelle, pappardelle or lasagne sheets
2 tbsp vegetable oil
400g pork mince
4 cloves garlic
crushed
50g ginger
finely grated
a small bunch spring onions
finely sliced
½-1 tsp chilli flakes
¼ tsp Szechuan peppercorns
crushed
3-4 pak choi
leaves separated
4 tbsp light soy sauce
3 tbsp balsamic vinegar or black rice vinegar (chinkiang)
2 tsp chiu chow chilli oil
plus extra to serve
2 tsp sesame oil

Method

step 1
Bring a large pan of salted water to the boil. Cut the lasagne sheets, if using, into thick strips.
step 2
Heat the oil in a wok or deep frying pan over a high heat and add the mince. Break up with a spatula and cook for 6-8 minutes or until golden and crisp. Add the garlic, ginger, spring onions, chilli flakes and peppercorns, and fry for another 3-4 minutes.
step 3
Cook the pasta for 4-6 minutes or until tender. Add the pak choi for the final minute. Drain well.
step 4
Stir the soy and vinegar into the pork, then toss in the drained pasta, greens and chilli and sesame oil. Toss everything together to coat in the sauce before serving.