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Prep Time
30 min
Cuisine
Chinese
This Sichuan-inspired dish has so many rich, mouthwatering flavours in one bowl. The creamy, nutty sauce is made with tahini, and helps tame the heat from the hot chilli oil.
Prep Time
30 min
Cuisine
Chinese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 877 kJ 210 kcal |
3100 kJ 743 kcal |
Fat of which saturates |
11.6 g 3.4 g |
41 g 12.1 g |
Carbohydrate of which sugars |
14.6 g 1 g |
51.6 g 3.7 g |
Fibre | 2.3 g | 8.2 g |
Protein | 11.1 g | 39.1 g |
Salt | 1.3 g | 4.6 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a full kettle
Add the coriander seeds and black pepper to a pestle & mortar and grind into a fine powder – this is your coriander pepper
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
Add the pork mince to a bowl with the rice wine vinegar, soy sauce, chopped ginger, 1 tsp [2 tsp] sugar and half the coriander pepper (save the rest for later!) and give everything a good mix up
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the marinated pork mince and cook for 7-8 min, breaking it up with a wooden spoon as you go, until browned and caramelised
Once caramelised, add the pork to a plate and cover with tin foil to keep warm - this is your spicy pork
Reserve the pan
Meanwhile, add the 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 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, drizzle with vegetable oil and set aside
Whilst the pork and noodles are cooking, 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
Roughy chop the peanuts
Return the reserved pan to a low heat with a drizzle of vegetable oil
Add the remaining coriander pepper and cayenne pepper and cook for 30 secs until fragrant
Once fragrant add the tahini and cook for 1 min until everything is combined
Dissolve 1/2 [1] Knorr chicken stock cube in 150ml [250ml] boiled water
Increase the heat to medium and gradually whisk the chicken stock into the tahini, a little at a time, and cook for 2-3 min or until a thick and creamy sauce remains – this is your dan dan sauce
Add the dan dan sauce to your bowls and top with the cooked noodles
Top with the spicy pork and pak choi
Drizzle the chilli oil all over and garnish with the chopped peanuts and chilli rounds (not a fan of spice? Just add a little!)
Enjoy!