Step 1

Rinse and finely chop the preserved vegetables.

Step 2

Slice the spring onions diagonally, then separate the white and green parts.

Step 3

Put the spring onion whites with the preserved vegetables and save the greens for the garnish later.

Step 4

Toast the Sichuan peppercorns in a dry, hot pan until fragrant, leave to cool slightly, then grind or crush to a powder.

Step 5

Put the oil in a large wok or frying pan on a high heat.

Step 6

Once it’s shimmering – this is important, because stir-frying requires intense heat – then add the pork and stir-fry until it starts to brown.

Step 7

Add the chopped preserved vegetables, the spring onion whites and the ground pepper, and stir-fry for a couple of minutes more.

Step 8

Stir in the wine and soy sauce, and carry on stir-frying until the liquid reduces and the mixture is dryish and crunchy; the contrast in textures between the crisp meat and the slippery noodles is one of the things that makes this dish so satisfying, so don’t be tempted to rush this step.

Step 9

Meanwhile, whisk all the ingredients for the sauce, adding the fiery sediment from the chilli oil to taste; if you’re not sure of your audience, though, it pays to err on the side of caution, because you can always put the jar on the table for individual diners to use as a condiment.

Step 10

Thin fresh noodles are ideal here, but dried flour-and-water ones will work, too; egg noodles work less well.

Step 11

Put the noodles in a pan of boiling water and cook until softened but still springy – how long this takes exactly will depend on the brand, so keep testing.

Step 12

Scoop out and reserve a cupful of the noodle water – this will go into the sauce – then drain the noodles.

Step 13

Whisk four tablespoons of the reserved cooking water into the sauce, then taste and add more chilli oil, if you think it needs it.

Step 14

Divide the sauce between two bowls, add the noodles, then sprinkle over the crisp pork and sliced spring onion greens.

Step 15

Serve immediately with extra chilli oil on the side.