Spicy Pork Dan Dan Noodles With Chilli Oil

Boil a full kettle

Wash, then chop the roots from the pak choi and separate the leaves, discarding the roots

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Add the pork mince to a bowl with the soy sauce, 1 tsp [2 tsp] sugar, half the ground coriander (save the rest for later!) and several twists of black pepper and give it a good mix up

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the pork mince and cook for 6-7 min, breaking it up with a wooden spoon as you go, until browned and crisp

Once crisp, add the chopped ginger and garlic and cook for 1 min further until fragrant

Once done, add the pork to a plate and cover with tin foil to keep warm – this is your crispy pork

Reserve the pan

While the pork is cooking, add the egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for an initial 4-5 min

Add the pak choi leaves and cook for 1-2 min further or until the noodles are cooked with slight bite and the pak choi has softened

Once done, drain and set aside

Add the toasted sesame oil to a bowl with half the cayenne pepper (can't handle the heat? Go easy!) and mix it all together – this is your chilli oil

Slice the red chilli[es] into rounds

Chop the peanuts roughly

Dissolve the chicken stock mix in 200ml [300ml] boiled water

Add the tahini with the remaining ground coriander and cayenne pepper and whisk until combined – this is your tahini stock

Return the reserved pan to a medium-low heat

Add the tahini stock and cook for 1-2 min, whisking occasionally, a until a thick and creamy sauce remains – this is your dan dan sauce