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Sichaun 'Pork' Ragu Noodles

Serves 4

21 Vex 0598 May Recipeshots Ragunoodles



  1. Toast Sichuan peppercorns in a dry pan until fragrant, then blend to a fine crumb consistency
  2. 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
  3. Season with ground Sichuan pepper, soy sauce and rice wine and cook for two minutes until the liquid has evaporated
  4. In a saucepan, bring 1 litre of water to the boil, then whisk in the bouillon powder and gochujang until smooth
  5. Add noodles and simmer for two minutes until noodles are soft, then add the pak choi and bring back to a simmer
  6. Place the cooked noodles and pak choi into 4 bowls and pour over the liquid
  7. Top each bowl with Omnipork and chopped spring onions

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