Spicy Sichuan-Style Pork Noodle Bowl

Boil a full kettle

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

Peel and finely chop (or grate) your garlic

Add the chopped ginger and chopped garlic to a heat-proof bowl with your cayenne pepper (can't handle the heat? Go easy!)

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium high heat

Add your toasted sesame oil and heat for 1-2 min or until very hot, then carefully pour the heated toasted sesame oil into the bowl, give it a good mix up and set aside for later (save the pan!) – this is your chilli oil

Tip: Be careful – the garlic and ginger will sizzle from the heat of the oil!

Return the pan to a high heat with a drizzle of vegetable oil

Once hot, add your pork mince (remove the paper if required!) and cook for 3-4 min or until caramelised, breaking it up with a wooden spoon as you go

Top, tail and grate your carrot[s] (no need to peel!)

Trim, then slice your sugar snap peas finely on a diagonal

Trim, then slice your spring onion[s] finely

Add your medium 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 5-6 min or until cooked with a slight bite

Once done, drain, reserving a cup of starchy noodle water and set aside

Add half your soy sauce (save the rest for later!) to the browned pork mince and the sliced sugar snap peas and cook for 4 min further or until the pork is cooked through (no pink meat!) – this is your soy pork & sugar snap peas

Add the remaining soy sauce, rice vinegar and peanut butter to the chilli oil with a pinch of sugar and a good grind of black pepper and give everything a good mix up – this is your sauce

Once the noodles are done, add a splash of the starchy noodle water to the sauce – this is your Sichuan-style chilli sauce

Tip: You want the sauce to be a single cream consistency so it can coat all of the noodles!