Serves 4
For the noodles:
- 500 grams dried Chinese egg noodles or wheat noodles
- 2 tablespoons (30 grams) vegetable oil
For the sauce:
- 6 tablespoons Hotmess Super Gong sauce ( Stir-fry)
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon Sichuan peppercorns, toasted and ground (optional, for extra spice)
- 1 to 3 tablespoons chlili oil (adjust to taste)
For the topping:
- 400 grams ground pork
- 2 tablespoons (30 grams) vegetable oil
- 2 green onions, thinly sliced
- 2 heads of bokchoy cut down the length
- 1/4 cup chopped peanuts
- Chopped cilantro (optional, for garnish)
Instructions:
Cook the noodles:
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Drain and rinse the noodles under cold water to stop the cooking process. Toss the noodles with 2 tablespoons of vegetable oil to prevent sticking and set aside.
- In a small bowl, whisk together Hotmess Super Gong sauce ( Stir-fry), sesame oil, minced garlic, ground Sichuan peppercorns (if using), and chilli oil.
-
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the 400 grams of ground pork and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. - Add the sliced bokchoy to the skillet and cook until it starts to wilt, about 2-3 minutes.
- Pour the prepared sauce over the cooked pork and bokchoy mixture and stir to combine. Cook for an additional 2-3 minutes, allowing the flavours to meld together. Remove from heat.
- Divide the cooked noodles among 4 serving bowls. Spoon the Hotmess Super Gong sauce ( Stir-fry) pork and bokchoy mixture over the noodles.
- Garnish the noodles with sliced green onions, chopped peanuts or cashews, and chopped cilantro, if desired. Serve immediately, allowing diners to mix the sauce into the noodles before eating.