Sichuan noodles in spicy, numbing peanut sauce with crispy pork. Street food, tingly and addictive.
Chinese sesame paste is available at Asian groceries; labeled as 'zhi ma jiang'. Adjust chili oil and peppercorns to taste; this version is authentically spicy.
Ya cai (Sichuan preserved mustard greens) is traditional; Tianjin preserved vegetables substitute. Fresh wheat noodles are ideal; dried work fine.
Ingredients
Scale
Measurement units
- 1 lb Fresh or dried wheat noodles
- 3 tbsp Chinese sesame paste (zhi ma jiang)
- 3 tbsp Chili oil with sediment
- 3 tbsp Light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp Sugar
- 1 tsp Sichuan peppercorns, toasted and ground
- ½ lb Ground pork
- 2 tbsp Vegetable oil
- 1 tbsp Doubanjiang (chili bean paste)
- 3 tbsp Ya cai or Tianjin preserved vegetables, minced
- 3 clove Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 1 tbsp Shaoxing wine
- 4 whole Scallions, sliced
- ½ cup Starchy noodle cooking water
Ingredients
Scale
Measurement units
- 1 lb Fresh or dried wheat noodles
- 3 tbsp Chinese sesame paste (zhi ma jiang)
- 3 tbsp Chili oil with sediment
- 3 tbsp Light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp Sugar
- 1 tsp Sichuan peppercorns, toasted and ground
- ½ lb Ground pork
- 2 tbsp Vegetable oil
- 1 tbsp Doubanjiang (chili bean paste)
- 3 tbsp Ya cai or Tianjin preserved vegetables, minced
- 3 clove Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 1 tbsp Shaoxing wine
- 4 whole Scallions, sliced
- ½ cup Starchy noodle cooking water
Instructions
Prepare the sauce in bowls
Divide among 4 serving bowls: sesame paste, chili oil, soy sauce, black vinegar, sugar, and half the ground Sichuan peppercorns. Stir each bowl to partially combine.
Equipment
- serving bowls
Ingredients
- Chinese sesame paste (3 tbsp)
- chili oil (3 tbsp)
- light soy sauce (3 tbsp)
- Chinese black vinegar (1 tbsp)
- sugar (1 tsp)
- Sichuan peppercorns, ground (½ tsp)
Cook the pork topping
Heat oil in wok over high heat (400-450°F surface). Add pork and cook, breaking into very small pieces, until starting to crisp, about 4 minutes. Add doubanjiang and stir-fry 1 minute until fragrant. Add ya cai, garlic, and ginger. Stir-fry 1 minute. Add Shaoxing wine and cook until evaporated. Remove from heat.
Equipment
- wok or skillet
Ingredients
- vegetable oil (2 tbsp)
- ground pork (½ lb)
- doubanjiang (1 tbsp)
- ya cai, minced (3 tbsp)
- garlic, minced (3 clove)
- ginger, minced (1 tsp)
- Shaoxing wine (1 tbsp)
Cook the noodles
Bring a large pot of water to boil. Cook noodles according to package directions until just tender. Reserve 1/2 cup starchy cooking water before draining.
Equipment
- large pot
Ingredients
- wheat noodles (1 lb)
Assemble and serve
Add 2 tablespoons hot noodle water to each bowl and stir sauce. Divide hot noodles among bowls. Top each with pork mixture, remaining Sichuan peppercorns, and scallions. Serve immediately, instructing diners to mix thoroughly before eating.
Ingredients
- noodle cooking water (½ cup)
- Sichuan peppercorns, ground (½ tsp)
- scallions, sliced (4 whole)
Before you cook
Cook notes
- • Ya cai (Sichuan preserved mustard greens) is traditional; Tianjin preserved vegetables substitute.
- • Chinese sesame paste is available at Asian groceries; labeled as 'zhi ma jiang'.
- • Adjust chili oil and peppercorns to taste; this version is authentically spicy.
- • Fresh wheat noodles are ideal; dried work fine.
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