This is a super-light version of the classic Sichuan street food dish that usually uses minced pork.
2 tsp Szechuan peppercorns, lightly crushed
2 tbsp sunflower oil
1in piece of ginger, peeled and grated
14oz soya mince
9oz Chinese greens such as pak choi, halved or quartered
4 spring onions, thinly sliced
1 tbsp Shaoxing rice wine
3 tbsp reduced salt soy sauce
14oz ramen noodles
1 tbsp rice wine vinegar
2 tbsp chilli oil
2 tsp Szechuan peppercorns, lightly crushed
2 tbsp sunflower oil
2.5cm piece of ginger, peeled and grated
400g soya mince
250g Chinese greens such as pak choi, halved or quartered
4 spring onions, thinly sliced
1 tbsp Shaoxing rice wine
3 tbsp reduced salt soy sauce
400g ramen noodles
1 tbsp rice wine vinegar
2 tbsp chilli oil
Frying pan
Saucepan
Slotted spoon