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Sichaun 'Pork' Ragu Noodles

Serves: 4

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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