Shaxian peanut sauce mixed noodles

For the seasoned soy sauce, combine two tablespoons soy sauce, an equal amount of water and two teaspoons sugar; bring to a boil over a medium flame and shut off the heat.

For the scallion lard, heat three tablespoons lard with 10 g scallions over a medium-low flame and fry about ten minutes until the scallions are brown and crispy; strain out the flavoured lard.

Heat a quarter cup of peanut oil in a wok over a high flame until slight wisps of smoke, about 200 centigrade, then shut off the heat.

Add a quarter cup of natural peanut butter, mix, swap the flame to low and cook seven or eight minutes to a peanut butter roux colour; it burns fast.

To each bowl add a tablespoon of peanut sauce, two teaspoons seasoned soy sauce, a teaspoon of seasoned lard, about two teaspoons of water or stock, an eighth teaspoon salt and a quarter teaspoon MSG.

Boil 60 g dried noodles per the package, or until a touch past al dente, and transfer to the bowl.

Mix well, top with sliced scallions and optionally nestle in some blanched veg.