1 tbsp Szechuan peppercorns
250 g minced pork
60 g (½ cup) pickled cabbage, finely chopped
2 tbsp light soy sauce
2 tbsp peanut oil
½ tsp sesame oil
4 dried chillies, seeded, halved lengthwise
3 spring onions, finely chopped, plus extra, to serve
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 tsp ginger, finely chopped
2 tbsp sesame paste
1 tbsp thick or dark soy sauce
2 tbsp chilli sauce
1 bunch coriander
2 tbsp Viet (satay) chilli sauce
500g Shanghai noodles
Toast peppercorns in a small frying pan over low heat for 1 minute or until fragrant; take care not to let them burn. Using a mortar and pestle, add dried chillies and grind together until crushed. Using your hands, mix pork with crushed peppercorns, mustard greens and light soy until combined.
Heat peanut oil in a wok over high heat. Add shallot, ginger and garlic, and cook for 1 minute or until fragrant. Add pork mixture and brown, breaking up lumps, for 4 minutes or until slightly crisp. Add sesame paste, sesame oil, thick or dark soy, chilli sauce and satay sauce. Add the spring onions and coriander to the pan and cook, stirring, for a further 2 minutes or until sauce thickens.
Meanwhile, cook noodles,drain. Divide noodles among bowls, and spoon over pork and sauce mixture. Scatter with extra spring onions to serve.