Smoky greens, spicy noodles and glossy pork straight from the fire.

PREP THE FIRE

Light your Kadai and create direct and indirect heat zones.

COOK THE PORK

Place a Skillet or Cooking Bowl over medium heat on the Kadai and add 1 tsp of oil. Add the ground pork and cook until browned and caramelised. Stir in the hoisin sauce, shaoxing wine, dark soy sauce and five spice powder. Continue cooking until the liquid has evaporated and the pork develops a rich, glossy finish. Remove and set aside.

COOK THE KIMCHI

Add the remaining oil to the pan and sauté the kimchi over medium heat until warmed through and slightly caramelised. Set aside with the pork.

PREPARE THE SAUCE

In a bowl, combine the tahini, soy sauce, sugar, five spice powder, Sichuan peppercorn powder, chilli oil and minced garlic. Mix thoroughly. Add a small amount of hot noodle cooking water to loosen the sauce, creating a smooth, rich consistency.

COOK THE NOODLES

Place a Cooking Bowl or pot onto the Kadai and bring water to the boil. Add the noodles and cook until tender. Reserve some of the cooking water, then drain the noodles.

CHAR THE PAK CHOI

Place the pak choi directly onto the Holi Grill over direct heat. Cook until lightly charred and tender, turning occasionally to develop smoky flavour from the embers.

ASSEMBLE AND SERVE

Divide the sauce between serving bowls. Add the noodles and toss to coat evenly. Top with the cooked pork, kimchi and charred pak choi. Finish with chopped peanuts and scallions, and serve immediately while hot.