Chilli Sichuan pork with noodle rags

Heat a wok or a large deep frying pan over high heat. Add peppercorns and dry-roast until fragrant (1 minute). Transfer peppercorns to a mortar and pestle, coarsely crush and set aside. Reserve wok.

Place noodles in a microwave safe bowl, cover with a plate and microwave on high for 2 minutes. Set aside to cool slightly. When cool enough to handle, working with one roll at a time, place horizontally in front of you and gently unroll, then coarsely tear into large pieces. Set aside.

Heat rice bran oil and sesame oil in reserved wok over high heat. Add peppercorns, pork and garlic, and stir-fry until cooked through (3-4 minutes).

Meanwhile, cook Chinese broccoli stems in a large saucepan of boiling water for 2 minutes, add the leaves and cook until tender (1 minute). Drain and cool under cold running water.

Deglaze wok with beer and simmer until reduced by half (1-2 minutes). Add soy, chilli condiment, sugar and vinegar and cook, stirring, until well combined (1 minute). Add noodles and Chinese broccoli and gently toss to combine. Remove from heat. Divide among bowls and scatter with beer nuts and spring onion to serve.