1 teaspoon of Sichuan pepper (or other ground pepper corn)
1 tablespoon of soy sauce
½ teaspoon of paprika
2 teaspoons of peri-peri
1 teaspoon of sesame oil
Peanut oil as needed
For garnishing: safflower petals and one tablespoon of chilli oil
Grate the carrot and finely chop the onion, cut the pak choi leaves and the leek into strips lengthwise. Crush the cloves of garlic.
In a wok, stir-fry the garlic in two tablespoons of peanut oil. Add the vegetables, soy sauce, pepper, paprika, sesame oil, and peri-peri and stir-fry for a few minutes. Reduce the heat, add a ladle of vegetable stock, and cook over a low heat.
Meanwhile, cook the noodles according to the instructions on the packet (usually 3 minutes in boiling water) and transfer it to the wok. Add the flaked sole fillets and another tablespoon of peanut oil, and stir-fry. Serve the noodles very hot, garnishing with safflower petals, peri-peri, and a drop of chilli oil.
* Sichuan noodles should be very spicy! To make them even spicier, add dry granulated peri-peri and correct the seasoning as you go.