Dan Dan Noodles with Pork & Pak Choi

_{INGREDIENTS FOR THE SAUCE:}

• 2 Tbsp tahini
• 1 Tbsp chilli oil
• 2 Tbsp soy sauce
• 1 clove garlic, minced
• ½ tsp Chinese five spice
• 2 tsp sugar
• 150ml chicken or vegetable stock

_{INGREDIENTS FOR THE PORK:}

• 300g pork mince
• 1 Tbsp minced fresh ginger
• 2 Tbsp hoisin sauce
• 2 Tbsp soy sauce

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_{INSTRUCTIONS:}

1. Add the tahini, chilli oil, soy sauce, garlic, Chinese five spice and sugar to a bowl. Gradually whisk in the stock until smooth and well combined. Set aside — there's no need to cook the sauce.
2. In a small bowl, combine the hoisin sauce and soy sauce and set aside. Heat a medium frying pan over a medium-high heat with a little oil. Add the pork mince and ginger and cook, breaking the pork up with a wooden spoon, until completely cooked through with no pink remaining and starting to turn slightly crispy.
3. Pour in the hoisin and soy sauce mixture, stir well to coat the pork and cook for another minute. Remove from the heat and set aside.
4. Cook the noodles according to the packet instructions. Once cooked, lift them from the water using tongs and allow any excess water to drain.
5. Separate the pak choi into individual leaves and add them to the same boiling water. Blanch for 50–60 seconds, until the leaves are wilted but the stems still have a little crunch. Drain well.
6. Divide the Dan Dan sauce between two bowls. Add the hot noodles and toss lightly through the sauce.
7. Top each bowl with the crispy pork and pak choi. Finish with the chopped roasted peanuts, sliced spring onions, and an extra drizzle of chilli oil if you like a little more heat. Serve straight away.