Ingredients
- Sauce: 3 tablespoons Chinese sesame paste (or tahini)
- Sauce: 2 tablespoons soy sauce
- Sauce: 1 tablespoon Chinese black vinegar
- Sauce: 2 teaspoons sugar
- Sauce: 1 tablespoon chili oil with sediment, divided
- Sauce: 1 teaspoon ground Sichuan peppercorns
- 12 oz fresh Chinese wheat noodles (or 8 oz dried)
- 8 oz ground pork (check)
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Shaoxing wine
- 1 tablespoon sweet bean sauce (tianmianjiang)
- 2 green onions, chopped
- 1/4 cup roasted peanuts, crushed
Instructions
- Whisk the sesame paste with 2 tablespoons hot water until smooth, then add the soy sauce, black vinegar, sugar and half the chili oil. Divide between serving bowls.
- Heat the oil in a wok over high heat and cook the ground meat for 3 to 4 minutes, breaking it up, until crispy.
- Push the meat aside, add the garlic and ginger and stir-fry for 30 seconds.
- Add the Shaoxing wine and sweet bean sauce and cook 1 minute more until caramelized.
- Cook the noodles according to the package (3 to 4 minutes fresh, 7 to 8 dried) and reserve 1/2 cup of the cooking water.
- Add the hot noodles to the bowls with 2 to 3 tablespoons of the cooking water each.
- Top with the meat, remaining chili oil, Sichuan pepper, peanuts and green onions, and toss before eating.
Notes
Toast the Sichuan peppercorns in a dry pan for 2 minutes before grinding for more aroma. Don’t skip the noodle water; it binds the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stir-fry
- Cuisine: Chinese