Step 2

For the Sichuan Chilli Oil, combine oil, peppercorns, bay leaves, star anise and cinnamon in a small saucepan over low heat for 10 minutes.

Step 3

Increase saucepan to high heat for 2 minutes. Pass the oil through a fine sieve into a small bowl. Add chilli powder and chilli flakes to the oil and mix well. Set aside.

Step 4

For the Spicy Sesame Sauce, place stock in a small saucepan over high heat to warm.

Step 5

Combine all ingredients, including warm stock in a medium bowl and whisk until smooth and emulsified. Set aside.

Step 6

For the Pork and Preserved Mustard Greens, heat half the oil in a wok over high heat. Add pork and cook for 3 minutes or until browned.

Step 7

Add hoisin, shaoxing, dark soy and five spice, stir and cook for 1 minute. Transfer mince to a bowl and set aside.

Step 8

Heat remaining oil in the same wok and stir fry mustard greens for 30 seconds. Return pork to the wok, stir and set the wok aside, covered to keep warm.

Step 9

Bring a large saucepan of water to the boil. Add noodles and cook for 1 minute or until al dente. Lift noodles from the water and drain in a colander. Set aside.

Step 10

Add choy sum to the same saucepan, cook for 20 seconds then drain from the water.

Step 11

To serve, divide Spicy Sesame Sauce between serving bowls. Top with noodles, choy sum, Pork and Preserved Mustard Greens, halved egg, coriander and spring onion. Serve Sichuan Chilli Oil on the side.