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Sichaun 'Pork' Ragu Noodles
270g Ramen Noodles
160g Chilli & Ginger Sauce
100g Shelled Edamame Beans
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Toast Sichuan peppercorns in a dry pan until fragrant, then blend to a fine crumb consistency
Finely dice the shallots and ginger and fry in a little oil until softened. Add the garlic, then the Omnipork and cook until the Omnipork has coloured
Season with ground Sichuan pepper, soy sauce and rice wine and cook for two minutes until the liquid has evaporated
In a saucepan, bring 1 litre of water to the boil, then whisk in the bouillon powder and gochujang until smooth
Add noodles and simmer for two minutes until noodles are soft, then add the pak choi and bring back to a simmer
Place the cooked noodles and pak choi into 4 bowls and pour over the liquid
Top each bowl with Omnipork and chopped spring onions