Directions

To Prep

1. To start the noodle sauce, in a bowl combine together 4 tbsp soy sauce and the sesame paste, stir until fully combined. Then add in vinegar, garlic, ginger, sugar and spring onions. Mix thoroughly.
2. Add the Lee Kum Kee Chiu Chow Chilli Oil, white pepper and Sichuan peppercorns to the sauce, stir until combined. Set aside.
3. Using a food processor, pulse king oyster mushrooms, 3 spring onions and garlic until finely chopped . Add in tofu pieces and pulse the mixture again, until all ingredients are finely chopped, (not a paste!).

To Cook

1. In a wok, add in vegetable oil until medium-high heat. Add in the Sichuan preserved vegetables and cook for 2 mins.
2. Reduce the heat, add the tofu and mushroom mixture, cooking for 2 mins, stirring very gently.
3. Pour 1½ tbsp LKK Premium soy and Shaoxing wine into the wok. Continue to cook for 7-8 mins, gently turning the mixture over so it does not stick to the pan. It should become lightly browned. Remove from heat and set aside.
4. Cook the fresh wheat noodles according to packet instructions. Place pak choi into boiling water for 30 secs.
5. In 4 separate bowls, divide the cooked noodles, then ¼ of the sesame noodle sauce mixture to each, stir through lightly to combine.
6. Top noodles with a generous spoonful of tofu mixture, then add pak choi, finely sliced spring onion and peanuts.