Sichuan Spicy Noodles (Chongqing Xiaomian)

Ingredients

• 1 tbsp Sichuan peppercorns (crushed)
• 2 tbsp ginger (coarsely chopped)
• 1 garlic clove (minced)
• 1.5L chicken stock
• 2 tbsp peanuts (roasted and crushed)
• 4 tbsp Yeo’s Pure Sesame Oil
• 2 tbsp Lee Kum Kee Premium Soy Sauce
• 4 tbsp Lee Kum Kee Peppercorn Chilli Oil
• 150g Chinese preserved vegetable (thinly sliced)
• 1 spring onion (thinly sliced to serve)
• 2 tbsp coriander (minced to serve)
• 700g beef brisket (cut onto 3cm chunks)
• 2 tbsp vegetable oil
• 2 spring onions (white section cut into 2cm batons)
• 1 tbsp ginger (thinly sliced)
• 2 tbsp doubanjiang (Sichuan chilli bean paste)
• 1 star anise
• ¼ cup Shaoxing cooking wine
• 1 tbsp Lee Kum Kee Premium Soy Sauce
• ½ tsp five spice powder
• 1L chicken stock
• 1 tbsp sugar (to taste)
• 450g plain flour
• 1 tsp salt
• 170ml water