500g Linley Valley Pork Mince
¼ cup peanut oil
2 tsp dried chilli flakes, plus extra, to serve
1 tsp ground Sichuan peppercorns or 1/2 tsp ground black peppercorns
2 star anise
4 garlic cloves, finely chopped
1 tbsp finely grated fresh ginger
250ml chicken stock
¼ cup light soy sauce
1 ½ tbsp smooth peanut butter
1 tbsp white vinegar
3 tsp sesame oil
500g Chinese egg noodles
3 green shallots
1 Lebanese cucumber

1. Slice shallots into thin, 5cm strips. Use a vegetable peeler to cut long cucumber ribbons. Add both to a bowl of cold water and leave in the fridge until you’re ready to serve.
2. Heat the oil in a wok or large frying pan over medium heat. Add the chilli flakes, pepper and star anise. Stir-fry for 1 minute, until aromatic. Add the garlic and ginger. Stir-fry for a further 30 seconds.
3. Add the pork mince and stir-fry, breaking up any lumps with a wooden spoon, for 3-5 minutes or until just cooked through. Add the stock, soy sauce, peanut butter and vinegar to the pan and simmer for 2-3 minutes until slightly reduced. Remove from heat and stir in the sesame oil. Use tongs to remove and discard the star anise.
4. Meanwhile, cook the noodles in a saucepan of boiling water following packet instructions. Drain and divide among serving bowls. Drain the cucumber and shallots and pat dry with a paper towel. 
5. Ladle the pork and plenty of soupy sauce over the noodles. Top with cucumber and shallots, plus extra chilli flakes if desired.