Szechuan Style Noodles with Pork and Oyster Mushrooms
1C chilli flakes
3C vegetable oil
1 medium shallot
1 serve of fresh noodles
1 pork sausages – good quality, coarsely ground filling
packet of oyster mushrooms
1/2 spring onion
1 Tbsp. Black vinegar
1 Tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. brown sugar
1 Tbsp. chilli oil
In a small pot over a medium heat ½ C of oil and add finely diced shallot fry until they are golden brown and no liquid is left in the shallots. Cool the pot in the sink partly filled with water. This will stop the shallots
In a large heat proof dish place the chilli flakes in a set aside.
Heat the remaining oil up to 190C and poor into the chilli flakes, stir gently with a metal spoon to incorporate all the chilli flakes. When it has cooled add the shallots and shallot oil.
Peel the sausages and break into pieces
In a large non-stick frying pan, fry the sausage breaking it apart, add the oyster mushrooms and fry until the mushrooms are soft and the meat is browned, add the noodles and fry until soft.
Into a serving bowl add the Vinegar, soy sauce, sesame oil, chilli oil, white pepper and brown sugar and freshly ground Szechuan pepper top with the noodles. Thinly slice the spring onion and place on top and serve.
Mix the noodles together with the sauces at the table and enjoy.