Spicy Pork Soba Noodle Salad

Pickles

• 1 carrot, julienned
• 2 tsp sugar
• ½ tsp salt
• 2 tbsp rice vinegar

Dan Dan Sauce

• 2 tbsp Chinese sesame paste (or tahini)
• 2 tbsp chilli oil (plus extra to serve)
• 2 tbsp soy sauce
• 2 tbsp Chinese black vinegar
• 2 tsp sugar
• Water, to loosen, if needed

Pork Mince

• 2 tbsp neutral oil
• 300g Linley Valley Pork Lean Pork Mince
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp Sichuan peppercorns, toasted and ground
• Pinch of salt
• 1/2 tbsp soy sauce
• 2 tsp dark soy sauce

To Serve

• 250g soba noodles
• 1 cucumber, julienned
• A handful of coriander leaves
• Spring onion, chopped
• Toasted white sesame seeds
• Fried shallots

• Combine the julienned carrot with rice vinegar, sugar, and salt in a small bowl. Toss well and set aside for 10 minutes to lightly pickle.
• In a large bowl, whisk together soy sauce, black vinegar, chilli oil, sesame paste, and sugar until smooth, adding a splash of water if it’s too thick.
• Cook the soba noodles according to packet instructions, then drain and rinse under cold water. Toss through the sauce until well coated.
• Heat oil in a wok or frying pan over high heat. Add the Linley Valley Pork mince and cook until browned and caramelised. Stir in garlic, ginger, Sichuan peppercorns, salt, and soy sauce, and cook for another minute before removing from the heat.
• To serve, divide the noodles between bowls and top with the pork, pickled carrot, cucumber, coriander, and spring onion. Finish with sesame seeds, crispy shallots, and an extra drizzle of chilli oil.