Back to 4 servings Topping 0.25 cup peanut oil 3 small hot chiles, fresh or dried, sliced or crumbled 0.5 pound ground pork, or beef 1 teaspoon ground Sichuan pepper, optional 2 ounces Tianjin preserved vegetable (ya cai), optional; rinsed and squeezed dry, minced 3 teaspoons soy sauce Noodles and sauce 1 pound Chinese wheat noodles or vermicelli 4 teaspoons Chinese sesame paste 2 teaspoons sesame oil 4 tablespoons chile oil 4 tablespoons soy sauce 1 teaspoon ground Sichuan pepper, optional Garnish 0.25 cup minced chives or scallions, for garnish
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1 Step 1: Pour the peanut oil into a wok or sturdy skillet set over medium heat. Once it's warm, toss in the sliced chiles and stir them for roughly 30 seconds, until their aroma rises.2 Step 2: Turn the burner to its highest setting, then add the ground pork, breaking it into small crumbles with your spatula. Cook for 3 to 4 minutes, until no pink remains and the meat is browned throughout and reaches an internal temperature of 160°F (71°C).3 Step 3: Add the ya cai, Sichuan pepper and soy sauce for the topping. Toss and cook about 1 more minute, then turn off the heat.4 Step 4: Bring a large pot of water to a boil while the topping cooks.5 Step 5: Add the noodles to the boiling water and stir gently so they do not clump. Cook about 3 minutes, or per package directions, until tender but still with some bite.6 Step 6: Meanwhile, divide the sesame paste, sesame oil, chile oil, soy sauce and ground Sichuan pepper among four deep bowls.7 Step 7: Drain the noodles, add them to the bowls and stir into the sauce.8 Step 8: Top each bowl with the meat mixture and minced chives. Let each person mix the noodles thoroughly before eating.getsaucepan.com/r/0d6d9a44-ee23-577e-a26c-548b9d4324b8
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