Prep 15 mins
Cook 10 mins
This recipe is from a restaurant in Chengdu, Sichuan Province, China.
- 2 tablespoons peanut oil
- 3 tablespoons preserved vegetables, rinsed drained finely chopped (Tianjin brand ya cai)
- 4 ounces ground pork
- 3 tablespoons sichuan red chili oil (hong you)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons chinkiang black vinegar
- 1 teaspoon shaoxing wine
- 1⁄2 teaspoon ground szechuan peppercorns
- 2 scallions, finely chopped
- kosher salt, to taste
- 12 ounces fresh Chinese wheat noodles or 8 ounces dried Chinese wheat noodles
- Heat peanut oil in a 14 inch wok or large skillet over high heat.
- Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
- Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
- While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.