This could be considered the Chinese equivalent of spaghetti bolognese, as there are so many variations on this theme!
This is one of the simpler recipes, to make two servings.
Make a sauce by combining 1 Tbs crunchy peanut butter, 1 Tbs chilli sauce, 1 Tbs light soy sauce and 1 Tbs dry sherry.
Heat a Tbs sesame oil in a pan and fry a chopped clove of garlic, a Tbs finely chopped ginger and a tsp crushed Sichuan
pepper corns until fragrant, then add 250g pork mince, breaking it up and cooking until all the liquid has evaporated
and the mince is browned. Meanwhile cook egg noodles according to the packet directions, adding trimmed and separated
pak choy leaves for the last two minutes. Drain, then add 100ml or so of the cooking water to the sauce mixture, bring
to a boil and simmer for a few minutes. Pour the sauce into bowls, arrange the drained noodles and pak choy on top,
spoon over the cooked pork, then scatter with chopped peanuts and sliced spring onions.