Cook’s Notes: When all that will do is a warm bowl of comfort and
nourishment, this recipe will fill the void. A recipe that relies heavily on
vegetables and a pep of spice and heat to leave you with a simple satisfaction,
this is a super-light version of the classic Sichuan street food dish that
usually uses minced pork.
Equipment: Frying pan, saucepan, slotted spoon
2 tsp Szechuan peppercorns, lightly crushed
2 tbsp sunflower oil
2.5cm (1in) piece of ginger, peeled and grated
400g (14oz) soya mince
250g (9oz) Chinese greens such as pak choi or choi sum, halved or quartered
4 spring onions, thinly sliced
1 tbsp Shaoxing rice wine
3 tbsp reduced salt soy sauce
400g (14oz) ramen noodles
1 tbsp rice wine vinegar
2 tbsp chilli oil
1. Toast the Szechuan peppercorns in a dry frying pan for 1 minute, then
set aside. Add the oil to the pan and fry the ginger for 1–2 minutes, then add
the soya mince and toasted peppercorns. Fry until the mince is crisp and dry.
2. Blanch the greens in a saucepan of boiling water, then remove from the
water with a slotted spoon, leaving the water to cook your noodles with. Add
the greens to the mince and toss well, before adding the spring onions, rice
wine and 1 tablespoon of the soy sauce.
3. Cook the noodles in the boiling water for 2–3 minutes, then drain and
divide between four bowls. Mix the rest of the soy sauce with the rice wine
vinegar and chilli oil. Divide the greens and mince over the noodles, drizzle
with the chilli sauce and serve.