Chili garlic noodles with ground pork

Crack the peanuts a little in a mortar and pestle.

Combine the soy sauce, black vinegar, toasted sesame oil, sugar and chili crisp in one bowl so the sauce goes in all at once.

Heat the oil in a pan until very nearly smoking, then break up the pork and let it colour before flipping, breaking it into tiny pieces.

Scoop the pork out with a fine mesh spider, leaving the fond in the pan.

Add the garlic, ginger and scallion whites, then the Szechuan peppercorns and the peanuts to toast in the dry heat.

Add the sauce mixture and let it come together, then take the pan off the heat.

Off the heat add the fresh chilies, the toasted sesame seeds and some of the scallions.

Return the pork and coat it in the sauce, then add the cooked noodles and toss.

Plate the noodles first and top with the meat, then garnish with more toasted sesame seeds, scallions, chilies and crushed peanuts.