Directions

To Make

1. Heat up wok with cooking oil over medium fire. Fry the star anise and Sichuan peppercorns until fragrant (about 4-5 mins). Remove aromatics from wok.
2. Sauté the minced garlic, ginger and white parts of spring onions with the infused oil for 1.5 mins.
3. Add in minced pork and stir fry until 80% cooked.
4. Toss in the turnip and stir well. In a small bowl, mix together the chicken stock and sauce ingredients, and in pour in and cook for 2 mins over medium high heat. Lower to medium low heat and simmer for 15 mins covered, or until turnip is softened.
5. Stir in soaked glass noodles and cook for 3 mins.
6. Garnish with spring onions.