Ingredients

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Directions

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• Step 1

  Add oil to a heated pan, then add the ground pork. Break it apart and cook for about 5 minutes, or until the fat has rendered and the pork is slightly browned.
  • 1/2 lb pork, ground (225 g) (can substitute with ground beef)
  • 1 tbsp neutral oil (12 g) (vegetable oil, avocado oil, etc)

• Step 2

  Add Shaoxing cooking wine, light soy sauce, and dark soy sauce to the ground pork. Stir to combine and cook for about 2 minutes. Lower the heat to a simmer and set the pan aside.
  • 1 tbsp shaoxing cooking wine (16 g)
  • 2 tbsp light soy sauce (30 g)
  • 1/2 tbsp dark soy sauce (8 g)

• Step 3

  Boil water in a pot and cook the noodles according to the package instructions. Once cooked, reserve 1/4 cup of the starchy cooking water to use later.
  • 1 lb noodles, fresh or dry (450 g) (your noodles of choice)

• Step 4

  In a large mixing bowl, combine garlic, chili oil, light soy sauce, sesame paste, ground Sichuan peppercorns, and sugar.
  • 4 cloves garlic, minced or grated (12 g)
  • 4 tbsp chili oil (60 g)
  • 2 tbsp light soy sauce (30 g)
  • 2 tbsp sesame paste (30 g) (can substitute with tahini or peanut butter)
  • 2 tsp sichuan peppercorn, ground (6 1/2 g) (optional)
  • 1/2 tsp white cane sugar (2 g) (can substitute with your sweetener of choice)

• Step 5

  Once the noodles have finished cooking, transfer them to the mixing bowl with the sauce. Stir to combine, gradually adding the reserved starchy water until the noodles reach your desired consistency.

• Step 6

  To serve, top the noodles with the stir-fried pork, blanched bok choy, green onions, and crushed peanuts. Enjoy!
  • 1 stalk green onion, chopped (15 g) (optional)
  • 1 tbsp peanuts, crushed (8 g) (optional)
  • 1 cup bok choy, blanched (70 g) (optional)