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Sichuan Pork Ramen
300g Udon Noodles
20g Gochujang Korean Hot Pepper Paste
5g Marigold Swiss Vegetable Bouillon - Less Salt
2g Pepper - Sichuan Whole
5g Chopped Garlic (Purée)
20ml Shaohsing Rice Wine
Light Soy Sauce
4 Spring Onions
2 Pak Choi
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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, add then garlic puree, then the Omnipork and cook until Omnipork has coloured.
Season with ground Sichuan pepper, soy sauce and rice wine and cook for two minutes until liquid has evaporated.
In a saucepan bring 1ltr water to the boil then whisk in bouillon and gochujang until smooth.
Add noodles and simmer for two minutes until noodles are soft, then add pak choi and bring back to simmer.
Place the noodles in the 4 bowls then add liquid.
Top with Omnipork and chopped spring onions.