A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this pork noodle dish as part of a banquet at home.
- 6 dried shiitake mushrooms
- 250g pkt bean thread vermicelli noodles
- 2 tablespoons peanut oil
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, crushed
- 2 small fresh red chillies, thinly sliced
- 5 shallots, ends trimmed, thinly sliced
- 400g pork mince
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon water
- 2 teaspoons cornflour
- 150g firm tofu, cut into 2cm pieces
- Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 1 hour to soak. Drain, reserving 250ml (1 cup) of liquid. Thinly slice.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain.
- Heat oil in a wok over high heat. Stir-fry the ginger, garlic, mushroom, half the chilli and three-quarters of the shallot for 2 minutes. Add the mince and stir-fry for 3 minutes.
- Add soy sauce, hoisin sauce and reserved liquid. Cook for 2 minutes. Combine water and cornflour in a bowl. Add to the sauce and stir until it thickens. Stir in noodles and tofu until heated through. Top with remaining chilli and shallot.