1 red hot chilli, seeds removed, finely chopped, for garnish (optional)
roughly chopped coriander
3 tbsp finely chopped garlic
2 tbsp finely chopped root ginger
5 tbsp finely chopped spring onions
225ml/8fl oz chicken stock
350g/12oz fresh Chinese thin egg noodles (or dry Chinese thin egg noodles)
2 tbsp sesame paste, tahini or peanut butter
1 tbsp Sichuan peppercorns, roasted and ground
2 tbsp chilli oil
1 tsp salt
1 tbsp soy sauce
2 tbsp soy sauce
225ml/8fl oz groundnut or vegetable oil
225g/8oz pork mince