Step 1

Heat the vegetable oil in a wok or large frying pan over medium heat. Add the chilli flakes, Sichuan peppercorns and star anise. Stir-fry for 1 minute or until aromatic. Add the garlic and ginger. Stir-fry for a further 30 seconds.

Step 2

Add the pork mince and stir-fry, breaking up any lumps with a wooden spoon, for 3-5 minutes or until just cooked through. Stir in stock, soy sauce, peanut butter and vinegar. Simmer for 2-3 minutes until combined and slightly reduced, then remove from heat and stir in sesame oil. Use tongs to remove and discard the star anise.

Step 3

Meanwhile, cook the noodles in a saucepan of boiling water following packet instructions. Drain and divide among serving bowls.

Step 4

Ladle the pork and plenty of soupy sauce over the noodles. Top with shallot and cucumber. Sprinkle with extra chilli flakes, if you like.