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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. peanut oil
- 3 Tbsp. Ya cai (finely chopped, Tianjin preserved vegetable, rinsed and drained)
- 4 oz. ground pork (from the outside muscle)
- 3 Tbsp. Hong You (Szechuan red chile oil)
- 2 Tbsp. soy sauce (light)
- 1 Tbsp. soy sauce (dark)
- 2 Tbsp. Chinkiang black vinegar
- 1 tsp. Shaoxing wine (Chinese rice wine)
- 1/2 tsp. Szechwan peppercorns (ground)
- 2 scallions (finely chopped)
- 2 Tbsp. sesame paste
- kosher salt (To taste)
- 12 oz. Chinese wheat noodles (fresh, or 8 oz. dried)
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Directions
- Heat peanut oil in a 14-inch wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2 to 3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, sesame paste, and scallions; set sauce aside.
- 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 or under noodles.
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