Oodles of lovely spicy noodles

If I didn’t already mention it I am having a love affair with all things spicy that is refusing to die down. I’ve just come back from a week in France eating wonderful food, baguettes and cheese as far as the eye could see. Also carving up the slopes, well kind of, mostly with my knees, head and pretty much every other part of my body except for the snowboard itself but I am improving and maybe in a few years time I will get down a slope without causing myself grievous bodily harm. I do however recommend boarding in vast amounts of powder, it’s like falling over in a cloud but a little more difficult to get up out of, I somehow managed to get down a black run in this manner. While the food was superb, by half way through the week I was craving something, with you guessed it, a little spice! So after my long and laborious journey home, for those of you unaware there have been masses of snow falling all over France, cue closed airports and stranded holiday makers. I was one of the lucky ones after a four hour delay & a de-ice of the airplane we took off and landed in Liverpool just missing my transfer. After having a blanket handed to me from security I curled up in a corner and did my best impersonation of a sleeping person until my alarm sounded at 4.30am indicating my transfer would be there any minute, finally I arrived home at 6.00am and collapsed in bed dreaming of spicy noodles. I managed to satisfy my cravings that evening with a big bowl of Dan Dan. But during the week I have also been thinking about another dish that is much loved. Sichuan pork noodles, utilisation my absolute favourite noodle, the fresh rice noodle. These lovely silky noodles can be brought fresh from Asian supermarkets and have a delectable texture that really makes the dish. Once again this dish also uses Sichuan pepper for that lovely mouth tingling feeling. I always roast extra for sprinkling on top! As S doesn’t quite have the iron stomach I do and is still adjusting to all the chilli now in his life I will usually use a little less chilli in this dish and just add loads at the end to serve. I am usually sitting at the table tissues in hand, face bright red and streaming with tears and I have to say I wouldn’t have it any other way.

Sichuan spicy pork noodles

• 2 cloves garlic, peeled
• 1 thumb size knob ginger, peeled
• 1 1/2 tbsp Sichuan peppercorns
• 1 tbsp of chilli paste (chilli oil can also be used)
• 3 tbsp sesame paste (you can also use Tahini or Peanut butter)
• 3-4 tbsp soy sauce
• 50ml peanut oil
• 1 bunch garlic chive flowers (or garlic chives), cut in 10cm lengths
• 250g pork mince
• 3 tbsp castor sugar
• 100-150ml water
• 2 spring onions, finely sliced
• 400g fresh rice noodles

Method
Finely chop ginger and garlic, I often grate. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a mortar and pestle.

Mix in a bowl the chilli paste, sesame paste and soy. Heat the noodles in a pot of hot water & drain and have everything else ready to go.

Heat a wok until very hot. Add oil then the ginger & garlic, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the hot rice noodles, sprinkle with the spring onions, extra Sichuan pepper and enjoy!