2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1 red onion, finely diced
1 tsp ginger, finely chopped
2 birds eye chillis, finely chopped
2 long red chillis, finely chopped
1 ½ tbsp crushed Sichuan peppercorns
1 tsp Chinese five spice
250g beef mince
¼ cup Chinese rice wine
1 tbsp sweet soy sauce
¼ cup hoisin sauce
1 tbsp chilli oil
400g fresh or dried white noodles, medium thickness
1 tbsp roasted peanuts, chopped
2 tbsp spring onions, chopped
½ cup pickled Chinese mustard greens (available at Asian grocers)
1 tbsp coriander, chopped
In a large frypan over medium-high heat, heat 2 tbsp extra virgin olive oil with the garlic, red onion, ginger and chopped chillis. Allow to sweat down for a few minutes, then add the crushed Sichuan peppercorns and Chinese five spice. Add the beef mince and stir to coat, breaking it up with the back of your spoon. Fry until cooked through.
Cook the noodles according to packet directions. Reserve about ¼ cup cooking water.
Pour the Chinese rice wine, sweet soy sauce, hoisin sauce and chilli oil into the beef mixture. Add the reserved noodle cooking water and stir to combine, cooking until the water as reduced and the sauce has come together.
Add the cooked noodles to the pan with the sauce and stir until everything is coated. Turn off the heat and distribute into bowls. Garnish with pickled Chinese mustard greens, coriander, chopped peanuts and spring onion and some extra chilli oil, if desired.