Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
STEP 1
Step 2
Use a mortar and pestle to grind the Sichuan peppercorns if using, until finely ground. Set aside for later.
Step 4
STEP 2
Step 5
Heat the peanut oil in a large wok or frying pan over high heat. Add the pork and spread it out in the pan. Leave to cook for 4-5 minutes or until you get some nice golden brown colour. Then stir-fry and break up the mince. Add the Thai Sweet & Sour. Simmer for 5 minutes. Stir in the ground Sichuan pepper, if using
Step 7
STEP 3
Step 8
Meanwhile cook the noodles in a large saucepan of boiling water according to packet instructions. or until just cooked, adding the bok choy in the last 2 minutes of cooking.
Step 10
STEP 4
Step 11
Drain the noodles and bok choy and divide among serving bowls. Top with the pork mixture. Drizzle with sesame oil and sprinkle with shallots and coriander. Serve with cucumber if desired.
Your folders

113 viewstaste.com.au
4.6
(3)
15 minutes
Your folders

256 viewstaste.com.au
3.6
(3)
20 minutes
Your folders

167 viewsknorr.com
20 minutes
Your folders

91 viewsbbcgoodfood.com
30 minutes
Your folders

303 viewstaste.com.au
4.8
(15)
10 minutes
Your folders

4459 viewscafedelites.com
5.0
(11)
20 minutes
Your folders

536 viewsthewoksoflife.com
4.8
(19)
45 minutes
Your folders

1695 viewsrecipetineats.com
5.0
(33)
30 minutes
Your folders
1537 viewspupswithchopsticks.com
4.9
(11)
25 minutes
Your folders

687 viewshowtofeedaloon.com
5.0
(1)
20 minutes
Your folders

261 viewstasteofhome.com
4.6
(19)
Your folders

545 viewsnoblepig.com
5.0
(3)
7 minutes
Your folders

217 viewsaheadofthyme.com
15 minutes
Your folders
71 viewsrecipetineats.com
Your folders
65 viewsrecipetineats.com
Your folders

358 viewsdelicious.com.au
15 minutes
Your folders

372 viewscookingwithlei.com
15 minutes
Your folders

521 viewstherecipecritic.com
5.0
(1)
20 minutes
Your folders

290 viewscooking.nytimes.com
4.0
(47)