- 2 teaspoons Szechuan peppercorns, lightly crushed
- 2 tablespoons sunflower oil
- 2.5cm (1in) piece of ginger, peeled and grated
- 400g (14oz) soya mince
- 250g (9oz) Chinese greens such as pak choi or choi sum, halved or quartered
- 4 spring onions, thinly sliced
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons reduced-salt soy sauce
- 400g (14oz) ramen noodles
- 1 tablespoon rice wine vinegar
- 2 tablespoons chilli oil
- Toast the Szechuan peppercorns in a dry frying pan for 1 minute, then set aside. Add the oil to the pan and fry the ginger for 1–2 minutes, then add the soya mince and toasted peppercorns. Fry until the mince is crisp and dry.
- Blanch the greens in a saucepan of boiling water, then remove from the water with a slotted spoon, leaving the water to cook your noodles with. Add the greens to the mince and toss well, before adding the spring onions, rice wine and one tablespoon of the soy sauce.
- Cook the noodles in the boiling water for 2–3 minutes, then drain and divide between four bowls. Mix the rest of the soy sauce with the rice wine vinegar and chilli oil. Divide the greens and mince over the noodles, drizzle with the chilli sauce and serve.
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Use minced pork instead of soya mince to make this dish more like the traditional Sichuan dish.