1. Marinate the pork in the soy sauce for 10 minutes.
2. Heat the peanut oil in wok until just smoking and add the pork mix, stirring continuously until browned – about 3 minutes in a very hot wok. Adjust cooking time as per heat in your wok.
3. Remove with a slotted spoon and drain on kitchen paper. Reheat the wok (leaving any residual oil in wok) and add garlic, ginger and spring onions. Stir-fry until fragrant.
4. Add tahini, chilli oil or chilli, light soy and chicken stock and simmer for 5 minutes. Return the pork to the wok and stir though. Squeeze the lime or lemon over the pork. If the mix is too thick you can add a little more water to the sauce. You will not need to add salt.
5. Cook the noodles in a large pot of boiling water according to the package directions and drain well.
6. Put the hot noodles in a large bowl, ladle the sauce over the top and sprinkle with peppercorns and cucumber (peeled, seeded and julienne cut), coriander and/or mint and a little fresh red chilli for garnish.

Cook's tip

 Instead of chilli oil just add some fresh chilli or chilli flakes and a little more peanut oil if needed. If you don’t have szechuan peppercorns just use whatever peppercorns you have on hand.