Jelly's Sichuan Noodles

Place a wok over a medium high heat, tip in the Sichuan peppercorns, then toast for 2 mins until fragrant. Tip the toasted peppercorns into a mini chopper and blitz into a powder. If you don’t have a mini chopper or spice grinder, use a pestle and mortar to crush or finely chop with a knife. Set aside.

Slice your cucumber into matchsticks and put into a bowl of iced water and set aside. This is optional, but ensures that your cucumber stays crunchy.

Heat 2 tbsp of oil in the wok over a high heat, chuck in your pork mince and stir fry for 2-3 mins, until browned. Add the Shaoxing wine, 2 tbsp of the soy sauce, 1 tsp of the blitzed/crushed Sichuan peppercorns and 1 tsp sugar. Cook for a minute and then remove from the heat and set aside.

Drain the cucumber matchsticks and pat them dry. Lightly crush or roughly chop your peanuts. Bring a large pan of water to the boil. Season with salt.

Lay out 4 bowls and into each bowl add 1 tsp tahini, 3 tbsp chili oil, 1 tsp sugar, 1 tsp crushed Sichuan peppercorns, 1 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp of MSG. Finely grate a garlic clove into each bowl. Do not mix it yet. This is going to create a delicious sauce.

Drop the noodles into the pan of boiling water and cook according to packet instructions. Remove from the heat and use a small jug to reserve a cup full of the noodle water. Drain the noodles.

Add around 3 tbsp of the noodle water to each bowl.

Assembly time. Place the hot noodles into each bowl along with a spoonful of the pork mince. Top with the cucumber and crushed peanuts. Just before eating, give a big mix so the sauce is coating the noodles. Eat straight away!