Ingredients:

  • 2 tbsp Chinese sesame paste
  • 3 tbsp soy sauce
  • 2 tbsp Chinkiang black vinegar
  • 3 tbsp chili oil with sediment
  • 1 tsp toasted Sichuan peppercorns, finely ground
  • 1 tsp sugar
  • 0.25 cup hot noodle cooking water
  • 0.5 lb lean ground pork
  • 2 tbsp Sui Mi Ya Cai
  • 1 tbsp Shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tbsp neutral oil
  • 10 oz fresh wheat noodles
  • 2 heads baby bok choy, quartered
  • 2 green onions, thinly sliced
  • 1 tbsp toasted peanuts, crushed

Instructions:

  1. Build the Flavor Base: In a small bowl, whisk together the sesame paste, soy sauce, black vinegar, ground Sichuan peppercorns, sugar, and chili oil until it forms a thick, uniform paste.
  2. Sear the Protein: Heat the neutral oil in a wok or skillet over high heat. Add the ground pork, breaking it up until moisture evaporates and the meat browns. Stir in the Shaoxing wine, dark soy sauce, and preserved mustard greens (Sui Mi Ya Cai). Fry until the pork is crispy and mahogany-colored, then remove from heat.
  3. The Noodle & Green Flash: Boil the wheat noodles according to package instructions. In the last 60 seconds of cooking, add the quartered bok choy to the same pot. Reserve 1/4 cup of the starchy noodle water before draining.
  4. The Final Emulsion: Gradually whisk the reserved hot noodle water into the sauce base until it reaches a silky, pourable consistency. Divide this sauce into two deep serving bowls.
  5. Assembly: Place the drained noodles and bok choy into the bowls with the sauce. Top with the crispy pork mixture, sliced green onions, and crushed peanuts.