Hot and Spicy Hawker Noodles
|Wheat flour noodles/1 small packet of narrow flat dried noodles||1 Pound (500 Grams, Fresh Ones)|
|Cooking oil||1 Teaspoon|
|Lean pork||8 Ounce, very finely minced (225 Grams)|
|Salted radish||3 1⁄2 Ounce, finely chopped (100 Grams, Preserved)|
|Chicken stock||2 Cup (32 tbs)|
|Black soy sauce||4 Tablespoon|
|Black rice vinegar||1 1⁄2 Tablespoon|
|Finely chopped garlic||1 Tablespoon|
|Sichuan pepper oil||2 Teaspoon|
|Sesame oil||2 Teaspoon|
|Chilli oil||1 Teaspoon|
|White pepper powder||1 Teaspoon|
|Finely sliced spring onion||1 Tablespoon|
Set the noodles aside for blanching later.
Heat cooking oil and stir fry the pork over very high heat for 2-3 minutes, until cooked.
Mix well with the preserved radish and set aside.
Heat chicken stock and add all other ingredients except noodles and spring onion.
Keep stock warm while blanching noodles in rapidly boiling water for 1 minute.
Drain noodles and divide between 4 small bowls.
Pour over hot stock, top with the pork mixture, garnish with spring onion and serve.