3 servings fresh noodles, around 200g
Chicken stock or pork stock
toasted peanuts, roughly crushed
400 g minced pork, with some fat
2 tbsp. cooking oil
1 tsp. Sichuan peppercorn
1 star anise
1/2 tbsp. minced garlic
1/2 tbsp. Shaoxing cooking wine
1/2 tsp. sugar
1 cup ya-cai
1 tbsp. low sodium light soy sauce
Mixed Seasonings for each serving
1 tsp. sesame paste
1 tsp. light soy sauce
1 tsp. sesame oil
1 tbsp. chili oil (home made or store bought)
1 tsp. black vinegar
1/4 tsp. Sichuan peppercorn powder
Make the pork topping
Heat oil in a wok and then fry star anise and Sichuan peppercorn with the slowest fire until aromatic. Then remove the spices.
Add minced pork and fry for several minutes until slightly browned. Drizzle cooking wine around the edges. Then place sugar and light soy sauce in.
Add Ya cai in, continue frying for 3-5 minutes until dry and golden brown.
Cook noodles and serve
Mix all the seasonings in serving bowls. Combine well.
Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.
Top with pork topping, chopped scallion, and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.
By： Brin Xu