Step 1

Add oil in the small pan/pot. Heat the pan to low-medium heat, add star anise, follow with the dried chilli flakes and Sichuan peppercorns. Stir it for 4-5 seconds and remove from heat. Then add the chilli powder and continue stir for a few seconds. Let it cool down completely, then you can transfer to a clean jar or a bowl.

Step 2

Heat the wok over medium-high heat and drizzle 2-3 tbsp of oil. Add garlic and saute for a few seconds and follow with the ginger.

Step 3

Next, add minced chicken and stir fry for 2-3 minutes. Season it with, light soy sauce, dark soy sauce, Shao Xing wine, hoisin sauce, and Chinese five spices.

Step 4

Toss everything well and continue to cook until there is no sauce left. Stir in preserved mustard leaves, combine well with the rest of the ingredients, and cook for another 1-2 minutes. Remove from heat and set it aside.

Step 5

Boil the noodles in the hot boiling water for 3-4 minutes or according to the packet instructions. Add pak choy/ bok choy in the noodle boiling water a minute just before draining out the water.

Step 6

Combine all the sauce ingredients in a bowl, mix it well, and set it aside.

Step 7

Divide the sauce into 4 servings and place it in the bottom of the serving bowl. Place the noodles over it, and add the stir fried chicken, drizzle Sichuan chilli oil, and blanched pak choy.

Step 8

Sprinkle spring onions, toasted sesame seeds, and toasted crushed peanuts. Combine everything well and enjoy!