For 3 servings

500g minced pork
15g soy sauce
5g sugar
15g Chin. Cooking wine
little salt, pepper
3 cloves garlic
3 spring onions
1 small piece ginger
3 baby pack choi

Sauce

40g soy sauce
60g sesame paste
5g chicken broth - granules
2 tablespoons vinegar
5g sugar
5g Sichuan pepper
30g chili oil (substitute sesame oil)

30g ya cai

400g Chin. Noodles (frozen or vacuum packed, pre-cooked) - or homemade.

Mix the minced meat with 5g sugar, 15g soy sauce, 15g cooking wine, salt and pepper.

Chop the scallions into fine rings. Put the green part aside for the garnish. You will need the white part for frying.

Mince the garlic and grate the ginger.

Cut the pack choi into eighths.

Roast the Sichuan pepper in a pan without fat for about 1 minute and grind it finely (an electric grinder is also possible).

Mix all ingredients for the sauce.

Heat 1-2 tablespoons of oil in a wok or high pan, add the mince and fry it with a spatula. It should not be fried, just lose its color. Then add the white spring onions, garlic, ginger and yachai. Keep the meat warm on a low flame.

Heat the bowls.

Blanch the pack choi for 1 minute and cook the noodles according to package directions. Save the noodle water and mix 2-3 ladles with the sauce - taste.

To serve:

Divide the sauce into the bowls, place the noodles on top, top with the mince, and garnish with the pak choi. Top with a little chili oil or sesame oil and the green of the spring onions.

Alternatively, you can add the sauce to the mince in the pan, fold in the pak choi and noodles. This is less stressful when serving.