Step 1

Put the dried noodles into a large bowl. Add hot water and leave to soak for 5 minutes until they become pale and pliable but still hard to break with nails (see note 3). Rinse under running water to cool. Drain well then set aside.

Step 2

Tear the leafy part of the napa cabbage into pieces, then cut the firm white part into strips.

Step 3

Add oil and whole Sichuan pepper to a cold wok (frying pan/skillet). Over low heat, toast the peppercorn until you see intense bubbles appear and smell its fragrance. Use a spatula to remove it from the wok leaving the oil in the wok.

Step 4

Turn up the heat to medium-high. Add dried chilli pepper, garlic and scallions (leave some for garnishing later). Fry until the garlic turns lightly golden on the edge.

Step 5

Put in the white part of the napa cabbage. Stir fry for 30 seconds or so. Add light soy sauce, dark soy sauce, oyster sauce and water.

Step 6

Toss to evenly distribute the seasoning, then put in the leafy part of the cabbage and the noodles.

Step 7

Mix well then cover with a lid. Leave to cook over medium heat for about 4 minutes. The cooking liquid should be fully absorbed by the noodles at this point (if not, cook a little longer uncovered).

Step 8

Sprinkle the remaining scallions to garnish. Serve warm on its own, or as part of a multi-dish meal with steamed rice.