Szechuan Pork Noodles

a) Heat a large frying pan on medium-high heat with a drizzle of oil. 

b) Once the pan is hot, add the pork mince and sliced mushrooms.

c) Fry until the mince has browned and the mushrooms are cooked, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, pour the boiled water into a large saucepan with 0.25 salt and bring to a boil.

b) Add the noodles and cook until tender, 4 mins.

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

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the garlic and fry for 1 min more.

c) Add the Szechuan paste, ketjap and soy sauce.

d) Simmer until thickened slightly, 2-3 mins.

a) Stir in the noodles.

b) Taste, season with salt and pepper if needed.

c) Add a splash of water if the sauce is looking a little thick.