Dandan noodles

• sesame oil↗1 tbsp tbsp
• garlic clove↗1

  finely chopped

• ginger↗2.5cm/1in piece piece

  peeled and finely chopped

• Sichuan peppercorns1 tsp tsp

  lightly crushed, plus extra to serve

• 3% fat turkey thigh mince↗500g g
• pack dried udon↗250g g

  or other wheat noodles

• baby pak choi↗2 x 90g packs packs

  or other Asian greens, trimmed and separated

• unsweetened crunchy peanut butter↗2 tbsp tbsp

  (we used Whole Earth)

• chilli bean sauce2 tbsp tbsp

  (we used Lee Kum Kee)

• low-salt soy sauce↗3 tbsp tbsp
• Shaohsing wine (Chinese rice wine↗3 tbsp tbsp

  )

• unsalted peanuts↗50g g

  roasted

• thinly sliced spring onions4-5

  to serve

• roughly chopped corianderhandful

  to serve

Step-by-step instructions

1. 1

   Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Cook, stirring, for 30 secs. Add the mince and stir, breaking it up as you do. Cook the mince over a high heat for 10-12 mins until all the liquid has evaporated and it’s becoming crisp here and there – don’t worry if it sticks to the wok a little, just keep stirring.

2. 2

   Meanwhile, cook the noodles in the boiling water following pack instructions, adding the pak choi for the final 2 mins. Drain, reserving the cooking water, then run under cold water to stop the noodles sticking.

3. 3

   To make a sauce, combine the peanut butter, chilli bean sauce, 3 tbsp of the soy sauce and 2 tbsp of the Shaohsing in a small pan. Add 300ml of the reserved cooking water, bring to a simmer and reduce for 5 mins. Once the mince is cooked, stir through the remaining soy sauce and Shaohsing. Pour the sauce into 4 shallow bowls, top with the noodles and pak choi, then spoon over the mince. Scatter over the peanuts, spring onions, coriander, and more crushed Sichuan peppercorns for an extra kick.