Chinese Feast: Szechuan Pork Ribs and Hoisin Noodles

In the meantime, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim and thinly slice the spring onion.

Spread the kale out on a baking tray. Drizzle with oil and season with pepper, sprinkle over the Chinese 5 spice, salt and sugar (see pantry for both amounts) and half of the roasted sesame seeds.

Heat a drizzle of oil in the now-empty frying pan on medium-high heat. Add the onion and pepper to the pan and stir-fry until softened, 10-12 mins.

Meanwhile, Boil a full kettle.Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

When the ribs have 10 mins of cooking time remaining, bake the kale on the middle shelf until crispy, 7-8 mins.

Heat a large frying pan on medium heat with enough oil to lightly coat the base of the pan.

Once hot, add the gyozas and fry until golden brown and piping hot, 2-3 mins on all sides. Don't move the gyozas around whilst frying to avoid tearing.

Once cooked, remove from the heat and drizzle over the honey (see pantry for amount) cover to keep warm.

Once your veg has softened, add the garlic and ginger puree and fry for 1 min. Stir the hoisin, soy sauce and water for the sauce (see pantry for amount) and simmer until thickened slightly, 3-4 mins. 

Once thickened, add your noodles to the sauce and toss together until well coated.