One of the classic Szechuan dishes, with such a lovely name!
Stir-fry minced pork until browned then add a tsp or two of hot chilli paste and 2 Tbs soy sauce mixed with a tsp of cornflour.
Stir in some chicken stock or water to make a smooth sauce and simmer for 10 minutes or so. Meanwhile, cook rice noodles
according to the packet, drain and mix into the pork. Serve garnished with chopped spring onions, alongside stir-fried spinach:
wash baby spinach leaves and quickly stir fry in hot oil with a crushed clove of garlic and a tsp or two of chopped ginger.
Add a dash of soy sauce, garnish with sesame seeds and serve alongside the pork and noodles.