Step 1

Heat the oil in a wok or deep frying pan, and fry the pork for 10-15 minutes, stirring frequently and breaking it up with a spatula until golden brown and crispy.

Step 2

Meanwhile, blanch the greens in a pan of simmering water for 4-6 minutes, or until the stems are tender, then drain well. In another pan, cook the noodles for 2-3 minutes, or until tender, then drain and rinse under cold water.

Step 3

Heat the sesame oil in a frying pan over a medium-high heat and toss in the blanched greens for a few minutes until starting to turn golden at the edges. Add the chilli flakes, Sichuan peppercorns (if using) and half the garlic, and toss for 30 seconds-1 minute, or until they start to smell aromatic. Remove from the heat and keep warm.

Step 4

Add the spring onions, remaining garlic and ginger to the pork and fry for 1 minute, then add the soy, mirin and rice vinegar, and bubble for 1 minute.

Step 5

Tip the noodles into the pork mixture, and toss everything well until the noodles have heated through. Serve in bowls with the chilli greens alongside.