Description
A flavorful dish of thin wheat noodles in a spicy sesame-based sauce, topped with crispy ground pork and crunchy peanuts.
Ingredients
Scale
- ½ lb ground pork
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ⅓ cup sui mi ya cai (Sichuan preserved mustard greens), chopped (or kimchi as a substitute)
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- ¼ teaspoon Chinese five spice powder
- 3 tablespoons Chinese sesame paste (or natural peanut butter)
- 2 tablespoons light soy sauce
- 1 tablespoon Chinkiang vinegar (or rice vinegar)
- 2 tablespoons chili oil (adjust to taste)
- 1 teaspoon sugar
- 1 teaspoon ground Sichuan peppercorns
- 1 clove garlic, minced
- 2–3 tablespoons hot water (or reserved noodle water)
- 14 oz thin wheat noodles
- 2 cups baby bok choy or spinach, for blanching
- ¼ cup roasted peanuts, crushed
- 2 scallions, thinly sliced
Instructions
- Cook the pork: Heat oil in a pan over medium heat. Add the pork and cook, breaking it apart, until browned and starting to crisp at the edges. Add garlic, ginger, and preserved vegetable, stirring for 1–2 minutes. Add the wine, soy sauce, and five spice. Cook until any liquid has evaporated and the pork looks dry and slightly crispy. Set aside.
- Make the sauce: In a bowl, whisk the sesame paste with a splash of hot water until smooth and semi-runny. Add the soy sauce, vinegar, chili oil, sugar, Sichuan peppercorns, and garlic. Mix well, adding more hot water if needed to loosen it to a pourable consistency. Divide between serving bowls.
- Cook the noodles: Bring a large pot of water to a boil. Cook the noodles according to package directions. In the last 30 seconds, add the bok choy or spinach to blanch alongside. Drain.
- Assemble: Pour the hot noodles directly over the sauce already in each bowl. Top with the pork, blanched greens, crushed peanuts, and scallions. Let everyone toss their own bowl together with chopsticks just before eating.
Notes
Adjust the chili oil for a milder flavor. The pork and sauce can be prepared ahead of time and refrigerated. Serve with a light cucumber salad for contrast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg