This gorgeously saucy noodle dish is straight from the streets of Sichuan. Thin wheat noodles are slathered with a flavour-packed, creamy sesame sauce, firey chili oil and topped with mushroom mince and bok choy to create an incredibly moreish dish.
Prepare the sauce by combining the sesame paste and soy sauce until fully mixed. Add vinegar, followed by the honey, spring onions, garlic, chilli oil and ground peppercorns. Set aside.
Make mushroom mince
Heat 1 tbsp vegetable oil on a medium-high heat in a wok or non-stick pan. Fry the mushrooms, walnuts and tofu until softened and browning.
Reduce heat to medium and add spring onions, mustard greens, soy sauce and shaoxing wine. Cook further until all the liquid has evaporated.
Compile noodles
Cook noodles according to packet instructions. Boil up 1 cup of vege stock in a pot and quickly blanch bok choy in it until just tender but still retaining some bite.
Spoon ¼ cup of sesame sauce into each bowl, spoon in as much chilli oil as desired, top with noodles followed by mushroom mince, and then top with bok choy, crushed peanuts, and more spring onions.