Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 4 ounces ground pork (115g)
  • 1 tablespoon Shaoxing wine (15 ml)
  • 1 tablespoon light soy sauce (15 ml)
  • 1/2 teaspoon ground Sichuan peppercorns (2.5 ml)
  • 2 tablespoons sesame paste (tahini) (30 ml)
  • 2 tablespoons light soy sauce (30 ml)
  • 1 tablespoon Chinkiang vinegar (black vinegar) or rice vinegar (15 ml)
  • 1 tablespoon chili oil (with sediment if possible) (15 ml)
  • 1 teaspoon sugar (5 ml)
  • 1/2 teaspoon ground Sichuan peppercorns (2.5 ml)
  • 2 tablespoons reserved noodle water (30 ml)
  • 1 clove garlic, minced
  • 8 ounces dried Asian noodles (such as alkaline wheat noodles or fresh wheat noodles) (225 g)
  • 2 tablespoons chopped scallions
  • 2 tablespoons roasted peanuts, chopped
  • Sichuan peppercorn powder (optional)

Instructions:

  1. Heat oil in a wok or skillet. Add pork and cook until browned and cooked through. Stir in Shaoxing wine, soy sauce, and Sichuan peppercorns. Remove from heat.
  2. Cook asian noodles according to package directions until al dente. Reserve some of the noodle cooking water before draining.
  3. In a bowl, whisk together sesame paste, soy sauce, vinegar, chili oil, sugar, Sichuan peppercorns, reserved noodle water, and garlic. Adjust seasonings to taste.
  4. Divide the sauce between two bowls. Add cooked noodles to each bowl and toss to coat. Top with the ground pork, scallions, and peanuts. Sprinkle with Sichuan peppercorn powder, if desired.
  5. Serve immediately and enjoy!