This is a really good Chinese noodle dish that’s easy to make and spicy. There are many recipes online, but this one is based on one from Serious Eats.
Not much more to say about it, other than you can probably get away with using a variety of different noodles with this dish. Not having Chinese noodles in the house, I used ramen. In fact, the star of the show is the chili oil sauce, so go nuts with the rest of the ingredients.
What you’ll need
For the roasted chili oil vinaigrette
- 0.5 cups roasted chili oil (I used the oil from a jar of chili crisp)
- 3T Chinkiang vinegar
- 1T soy sauce
- 1T sugar
- 2 cloves garlic, grated on a microplane
For the noodles
- 12 ounces fresh Chinese noodles (or 6 ounces dried noodles)
- 2t vegetable oil
- 2 oz. ground pork
- 2T finely chopped preserve Sichuan vegetables (zha cai) (I used pickled mustard greens)
- 2 oz. roasted peanuts, lightly crushed in a mortar and pestle
- 1T Sichuan peppercorns, finely ground in a mortar and pestle (see notes)
- 2 cloves garlic, grated on a microplane
- 2T finely sliced scallion greens
What to do
Prepare your mise en place.
Combine all the vinaigrette ingredients in a bowl and whisk vigorously to mix. Set aside.
Cook the noodles according to package directions, then drain them. While noodles are cooking, heat the vegetable oil in a wok over high heat until smoking. Add the pork and preserved vegetables and cook, stirring and shaking constantly, using a spatula or a spoon to break up the pork until it is cooked through. Transfer to a small bowl and set aside.
To serve, transfer the hot noodles to serving a bowl and top with the pork and vegetables. Re-stir the vinaigrette and spoon it over and around the noodles—it’s up to you how much to use. Top the noodles with the roasted peanuts, Sichuan peppercorn, grated garlic, and scallion greens. Serve hot!
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