For this beloved dish of China’s Sichuan province, a tangle of wheat noodles is topped with a spicy, pungent pork sauce. This recipe is adapted from one in Fuschia Dunlop’s Land of Plenty (W.W. Norton & Company, 2003). Inspired by an article in SAVEUR No. 154 (March 2013), it first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: Capital of Heat.
- 2 tbsp. peanut oil
- 3 tbsp. finely chopped ya cai (Tianjin preserved vegetable), rinsed and drained
- 4 oz. ground pork
- 3 tbsp. hong you (Sichuan red chile oil)
- 2 tbsp. light soy sauce
- 1 tbsp. dark soy sauce
- 2 tsp. Chinkiang black vinegar
- 1 tsp. shaoxing (Chinese rice wine)
- 1⁄2 tsp. ground Sichuan peppercorns
- 2 scallions, finely chopped
- Kosher salt, to taste
- 12 oz. fresh Chinese wheat noodles, or 8 oz. dried
- Heat peanut oil in a 14″ wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2–3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions; set sauce aside.
- Bring a large pot of salted water to a boil; cook noodles until tender, 7–9 minutes. Drain noodles and divide between 4 large serving bowls; divide sauce over noodles.