Dan Dan Noodles with Szechuan Pork Dumplings

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2 tbsp vegetable oil
2 garlic cloves, minced
250g minced pork
3 tbsp light soy sauce
50g sui mi ya cai (preserved mustard greens), finely chopped (can be found at any Asian grocers)
1 tsp dried Szechuan peppercorns
3 tbsp chilli oil
1 packet @goldenwokfoods Diana Chan’s Szechuan pork dumplings
To server
500g white fresh wheat noodles, medium thickness
1 bunch choy sum, cut to 5cm lengths
½ bunch spring onions, finely sliced
Chilli paste or oil

Pan fry the dumplings according to packet instructions
Place a wok over medium heat. Add in the oil and garlic and fry for a few seconds. Add in the pork and cook for 2-3 mins, until slightly browned.
Next, add in the soy sauce and sui mi ya cai, szechuan peppercorns and chilli oil. Cook for another 5 minutes. Set aside.
Cook the noodles according to packet instructions. Blanch in hot water for 2-3 minutes along with the choy sum. Drain and set aside.
Return to the wok and add the noodles, vegetable and pork mince and toss together to coat evenly.
To serve, place the noodles in prepared bowls, and serve with pan fried Szechuan pork dumplings. Garnish with spring onions.