Ingredients

• 600g ground pork
• 3 garlic cloves - finely chopped
• a thumb-size piece of ginger - finely chopped
• 1 tbsp doubanjiang
• 40g cashew nut - roughly crashed
• 1 tsp szechuan peppercorns - roughly crashed

• 1 leek - half chopped to fry, half stripe to garnish

Ingredient A
• 3 tbsp tianmian jiang (sweet bean sauce)
• 1 tbsp dark soy sauce
• 2 tbsp chinese cooking wine
• 1 tsp chinese black vinegar
• 1/2 tbsp sichuan peppercorn oil
• 1 tsp brown sugar
• dash of kosher salt

For the soup
• 1600ml water
• 3 tbsp chinese chicken powder
• 2 tbsp garlic cloves - finely chopped
• 1 tbsp sesame
• 20g cashew nut - finely chopped
• 2 tbsp sesame paste
• 1/2 tbsp soy sauce
• 1/2 tbsp chinese black vinegar
• 1/2 tbsp sichuan peppercorn oil
• dash of salt
• ramen noodles or thick egg noddles for 5 persons

Instructions

• 1. In a frying pan, heat 1 tbsp vegetable oil and cook garlic and ginger until fragrant. Add doubanjian and cook.
• 2. Add cashew nut and szechuan peppercorns and cook.
• 3. Add ground pork and cook until no longer pink. Add chopped leek and cook lightly.
• 4. Season with ingredient A. Cook for a few minutes and turn off the heat. Set aside.

• 5. For the soup In a large saucepan, heat 1 tbsp oil, and cook garlic until fragrant. Add sesame, cashew nut and sesame paste and cook. Then add soy sauce and black vinegar. Set aside.
• 6. In the prepared water (1600ml), add chicken powder to melt.
• 7. In a large saucepan, add the soup from #6 gently. Bring to a boil. Then add sichuan peppercorn oil.
• 8. Add dash of salt to your taste.
• 9. All together now Cook noodles according to the package instructions and divide them between serving dishes and top with pork and leek/striped.
• 10. Pour the soup over the noodles with some chili oil, if desired.