Step 1

In two serving bowls, divide the sesame oil and chile sauce. Place the cooked noodles in the bowls. Set aside.

Step 2

Heat a wok over high heat and add the rapeseed oil. Add the garlic, ginger, leeks and Sichuan peppercorns, and toss in the heat for a few seconds. Then add finely diced pork lardons and stir-fry together for a minute. Add the Shaoxing rice wine, fragrant oil and dark soy sauce, and stir-fry together for 1 minute. Add the stock, tian mian jiang or hoisin sauce and yellow bean paste, and toss together well. Cook for 2 minutes, stirring, until the pork is cooked.

Step 3

Divide the pork mixture between the two bowls and garnish with cucumber, radish and spring onion. Serve immediately. To eat, toss and mix all the ingredients well.