Step 1

Heat 2cm oil in a small frypan over medium heat. Add peanuts and cook for 2 minutes or until dark golden. Remove with a slotted spoon and drain on paper towel. Set aside to cool.

Step 2

Heat remaining 2 tbs oil in a large saucepan over high heat. Add the pork and cook, stirring, for 5 minutes or until browned. Add the garlic and five-spice, and cook for a further 1 minute or until fragrant. Add the soy sauce, honey and 1 cup (250ml) water, then reduce heat to medium and cook, stirring occasionally, for 10-15 minutes until liquid is evaporated and pork is dark. Cool.

Step 3

Meanwhile, cook noodles according to the packet instructions, then drain and refresh in iced water.

Step 4

For the sauce, combine all ingredients except chilli oil with 1 cup (250ml) water in a bowl. Pour over the chilli oil and gently stir so it remains separated.

Step 5

Stir the spring onion through the pork mixture. Divide the sauce among bowls and top with noodles, pork mixture, chives, fried peanuts and chilli to serve.