Step 1
Heat the oil in a large frying pan or wok over high heat. Cook the garlic slices for 30 seconds until crisp; take care not to burn them. Remove immediately with a slotted spoon and set aside.
Step 2
Add the pork to the pan and cook for 6-8 minutes, breaking it up until crisp. Stir in the Sichuan pepper, Chinese five-spice, and 2 tablespoons of the soy sauce. Season with salt and pepper, then transfer the pork to a large mixing bowl.
Step 3
Cook the noodles in salted, boiling water for 4-6 minutes, or until tender. Drain, refresh under cold water, and add to the bowl with the pork. Toss to combine.
Step 4
In a small bowl, whisk together the tahini, chilli bean paste, sugar, and lemon juice for the dressing. Season to taste.
Step 5
Add the wombok, carrot, cucumber, and spring onion to the pork and noodle mixture. Pour the dressing over the slaw and toss well to coat everything.
Step 6
Divide between bowls and top with the reserved garlic slices to serve.
