Pepper squid noodles

Ingredients

• 750 g thick fresh egg noodles, in the packet
• ¼ cup (60 ml) vegetable oil
• 200 g squid, cleaned and scored, cut into 5 cm pieces
• 3 garlic cloves, roughly chopped
• 1 cm x 2 cm piece ginger, thinly julienned
• 1 tsp doubanjiang (Chinese spicy bean paste)
• 1 small bunch gai lan, cut into 5 cm pieces
• 6 spring onions, cut into 5 cm lengths

For the Sichuan pepper sauce

• 1 tbsp Sichuan peppercorns
• 2 tsp black peppercorns
• 2 tbsp kecap manis
• 2 tbsp oyster sauce
• 1½ tbsp dark soy sauce
• 1 tsp sugar
• 1 cup chicken stock, or water

Instructions

1. To make the Sichuan pepper sauce, place the Sichuan and black peppercorns in a small dry saucepan over medium heat. Toast, swirling the pan occasionally, for 2 minutes, or until the peppercorns are fragrant. Transfer the toasted spices to a mortar and pestle and grind to a coarse powder. Place into a medium bowl with the remaining ingredients for the sauce and mix well to combine. Set aside.
2. Use a sharp paring knife to poke a few holes into the noodle packet, then microwave for 3 minutes, until warm.
3. Heat a large wok or frying pan until very hot, then add the oil. Add the squid and stir-fry for 2 minutes, then remove to a plate. Add the garlic, ginger and doubanjiang, then stir-fry for 1 minute, or until fragrant. Add the gai lan and spring onions and stir-fry for 1 minute further, until softened. Add the prepared Sichuan pepper sauce to the pan and bring to a simmer.
4. Remove the egg noodles from their package, then add to the pan, stirring well to combine with the sauce. Return the squid to the pan and cook, tossing occasionally, until the noodles are softened and well-coated with the sauce.
5. Transfer the pepper squid noodles to a large serving plate and serve.

Photography by Jiwon Kim.

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