Oriental Pork with Noodles

• A handful of Szechuan peppercorns, crushed
• 2 x 3/4-pound pork fillets, preferably free-range or organic, thinly sliced
• 2 teaspoons sesame oil
• 2 tablespoons sunflower oil
• 2 tablespoons freshly grated ginger
• 1–3 fresh red chillies, deseeded and chopped
• 4 ounces oyster mushrooms, wiped and ripped
• 4 ounces shiitake mushrooms, wiped and halved
• 1 red pepper, deseeded and chopped
• A bunch of spring onions (scallions), trimmed and sliced
• 7 ounces pak choi (bok choy), washed and chopped
• 2 cloves of garlic, peeled and finely chopped
• 12 ounces bean sprouts
• 12 ounces medium egg noodles, cooked
• 2 teaspoons fish sauce
• 6 tablespoons oyster sauce
• A small bunch of fresh cilantro, leaves picked and chopped
• 6 tablespoons chicken stock, preferably organic
• Dark soy sauce

Get all your ingredients chopped and ready to go. Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can.

Add the oils to the hot wok and fry the ginger, chilli and mushrooms for 1 minute until slightly colored. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts, and stir-fry until wilted. Add the noodles, fish and oyster sauces, cilantro and stock. Stir-fry for 2 to 3 minutes until steaming hot. Taste and season with soy sauce.

Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes each side, or until cooked through and golden. Remove from the heat and serve with the stir fry.