Ingredients:

  • 8 oz (225g) dried thin Asian wheat noodles
  • 1 tbsp vegetable oil
  • 4 oz (115g) ground pork
  • 1 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp light soy sauce
  • ½ tsp dark soy sauce
  • ¼ tsp ground white pepper
  • 2 tbsp chili oil with sediment (lao gan ma)
  • 2 tbsp sesame paste
  • 2 tbsp light soy sauce
  • 1 tbsp Chinkiang vinegar
  • 1 tsp sugar
  • ¼ tsp ground Sichuan peppercorns
  • 2 tbsp reserved noodle cooking water
  • 2 tbsp chopped scallions
  • 2 tbsp roasted peanuts, coarsely chopped
  • Preserved Sichuan vegetables (Zha Cai), finely chopped

Instructions:

  1. Cook noodles according to package directions. Reserve some cooking water before draining. Toss noodles with vegetable oil to prevent sticking.
  2. Heat oil in a wok/skillet. Sauté garlic and ginger until fragrant. Add ground pork and cook until browned. Add Shaoxing wine, light soy sauce, dark soy sauce, and white pepper. Cook until liquid is absorbed.
  3. In a mixing bowl, combine chili oil, sesame paste, light soy sauce, Chinkiang vinegar, sugar, and Sichuan peppercorns. Add reserved noodle water to adjust consistency.
  4. Divide noodles among bowls. Pour sauce over the noodles. Top with pork mixture, scallions, peanuts, and preserved vegetables (if using).
  5. Toss everything together thoroughly and enjoy!