A recipe from ” The Art of the Larder” by Claire Thompson.
In a small bowl, mix together 1 teaspoon of sesame oil and the soy sauce and add the Sichuan pepper. Add the sliced meat and toss evenly to coat. Set aside and allow to marinate (an hour or so would be good).
Cook the noodles as per the packet instructions, then drain and cool under running water. Toss in a teaspoon or two of sesame oil.
In a small bowl mix the stir-fry sauce ingredients together and set aside.Have all your stir-fry ingredients prepared and ready beside you when you begin.
Over a high heat, with a little oil in a wok or large frying pan, sear the meat until it’s browned on the outside and just cooked through. Remove and set aside on a plate.
Return the wok to the heat, add a little more cooking oil and fry the shallot until soft and translucent. Add the garlic and ginger and cook until fragrant for about 30 seconds more.
Add the carrots and bok choy to the wok and fry until slightly wilted. Remove and set aside with the cooked meat.
Wipe out the wok and return to the heat. Add 1 tablespoon of oil together with the stir-fry sauce. Allow this to simmer until thick and bubbly, for about 30 seconds. Add the noodles and toss until evenly coated and warmed through.
Add the cooked meat and vegetables and evenly toss over a high heat. Add half the crushed peanuts, tossing the ingredients together in the wok once again. Check the seasoning and remove from the heat.
Serve immediately, topping each bowl with the remaining peanuts and the sliced spring onion.