Recipe Category: Noodles

Step 1 (Prep Ingredients: Rinse 2 tbsp Sichuan preserved vegetable under cold water for 30 seconds to remove excess salt, then chop finely. Crush peanuts in mortar or bag. Mince garlic, ginger. Have all sauce ingredients measured.

Step 2 (Make Meat Topping: Heat wok over medium-high. Add 1 tbsp oil. Add 150g ground pork, breaking up with spatula. Cook for 3-4 minutes until no longer pink. Push pork to side. Add minced garlic, ginger, and chopped preserved vegetable. Stir-fry for 60 seconds until fragrant. Combine with pork, add 1 tbsp soy sauce. Cook for 2 more minutes until crispy. Remove from heat.

Step 3 (Prepare Sauce Base: For each serving bowl, combine 1 tbsp soy sauce, 1 tsp black vinegar, 2 tsp chili oil (with sediment), 1/2 tsp Sichuan peppercorn powder, 1 tbsp sesame paste, 1/2 tsp sugar. Whisk until smooth.

Step 4 (Cook Noodles: Bring large pot of water to rolling boil. Add 200g fresh noodles. Cook according to package (usually 3-4 minutes) until al dente. Reserve 1/2 cup noodle cooking water.

Step 5 (Assemble: To each bowl with sauce, add 3 tbsp hot noodle water and whisk to create emulsified sauce. Drain noodles and immediately divide between bowls. Toss quickly to coat.

Step 6 (Top: Spoon pork topping over noodles. Garnish with crushed peanuts and green onions.

Step 7 (Serve & Store: Serve immediately. Each diner should mix thoroughly before eating. Noodles are best fresh. Leftover meat topping can be refrigerated for 3 days; cook fresh noodles when ready to eat. Sauce components can be premixed and stored in refrigerator for 1 week.

Step 1 (Prepare Noodles: If noodles are stuck together, gently separate with hands. If cold/hard, steam over boiling water for 3-4 minutes until pliable. Toss with 1 tsp oil to prevent sticking.

Step 2 (Marinate Beef: Thinly slice 200g beef against grain into 1/8-inch thick pieces. Combine with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tbsp water. Mix until absorbed. Add 1 tsp oil to seal. Marinate 15 minutes.

Step 3 (Make Sauce: Combine 2 tbsp light soy, 1 tbsp dark soy (for color), 1 tbsp oyster sauce, 1 tsp sugar, 1/4 tsp white pepper. Set aside. Prep all vegetables.

Step 4 (Stir-fry Beef: Heat wok until smoking hot. Add 1 tbsp oil, swirl. Add beef in single layer. Let sear 60 seconds without touching. Flip and cook 30 seconds until 80% done (pink still visible). Remove immediately.

Step 5 (Stir-fry Noodles: Add 2 tbsp oil to wok. When smoking, add onions, stir-fry 1 minute. Add noodles. Press flat with spatula, let sear 90 seconds until slightly charred (key for wok hei). Flip, repeat.

Step 6 (Combine: Push noodles to side. Pour sauce into center, let bubble 10 seconds. Add bean sprouts and green onions, toss with noodles for 1 minute. Return beef, toss everything on high heat for 60 seconds until beef is just cooked through and noodles are evenly coated.

Step 7 (Serve & Store: Serve immediately directly from wok. Garnish with extra green onions. Best consumed immediately as noodles continue to absorb sauce. Leftovers refrigerate for 1 day; reheat in very hot wok with splash of water to loosen. Do not microwave.