Ingredients:
- 1 tablespoon vegetable oil (15 ml)
- 8 ounces ground pork (225g), preferably not too lean
- 1/4 cup Sichuan preserved vegetables (Zha Cai) (30g), finely chopped
- 1 tablespoon Shaoxing rice wine (15 ml)
- 1 teaspoon ground ginger (5g)
- 1 clove garlic, minced (3g)
- 1/2 teaspoon Chinese five-spice powder (2g)
- 1 pound dried Chinese wheat noodles (450g), such as alkaline noodles or dried egg noodles
- Water for cooking noodles
- 3 tablespoons sesame paste (tahini can be substituted) (45 ml)
- 3 tablespoons soy sauce (45 ml), light soy sauce preferred
- 2 tablespoons Chinese black vinegar (Chinkiang vinegar) (30 ml)
- 1 tablespoon chili oil with chili flakes (or more to taste) (15 ml)
- 1 tablespoon sugar (12g)
- 2 teaspoons Sichuan peppercorn powder (5g)
- 2 tablespoons chicken broth or water (30 ml)
- 2 cloves garlic, minced (6g)
- 2 tablespoons chopped green onions (30g)
- 2 tablespoons roasted peanuts, chopped (30g)
- Optional: Sesame seeds
Instructions:
- Cook the noodles according to package directions until al dente. Drain well and set aside. Keep warm.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through.
- Add the minced garlic, ginger, and Chinese five-spice powder to the pork. Cook for 30 seconds until fragrant. Stir in Shaoxing wine and cook off alcohol. Add the chopped preserved vegetables and cook for another minute. Remove from heat and set aside.
- In a small bowl, whisk together the sesame paste, soy sauce, Chinese black vinegar, chili oil, sugar, Sichuan peppercorn powder, chicken broth (or water), and minced garlic. Whisk until smooth. Taste and adjust seasonings as needed.
- Divide the cooked noodles among serving bowls. Pour the sauce over the noodles.
- Spoon the cooked pork mixture over the sauced noodles. Garnish with chopped green onions and roasted peanuts. Serve immediately, encouraging diners to mix everything together thoroughly before eating.