Chinese · Noodles
Stir-fried noodles with pork coated in toasted cumin, Sichuan peppercorns, garlic and chilli.
Swap soy sauce for tamari, use a certified GF oyster sauce, replace Shaoxing wine with dry sherry, and use rice or glass noodles.
Keep an eye on the oil before pouring it over the spices — it should be shimmering hot but not smoking. The soy sauce and chilli flakes here are intentionally modest; taste as you go and add more of either to your liking.