Ingredients

• Dried wheat noodles 360 g
• Ground pork 250 g
• Ya cai (Sichuan preserved mustard greens) 40 g
• Shaoxing rice wine 1 tbsp (15 ml)
• Light soy sauce 4 tbsp (64 g)
• Chinese sesame paste 3 tbsp (45 g)
• Chili oil with its sediment 4 tbsp (56 g)
• Chinkiang black vinegar 1 tbsp (15 ml)
• Sugar 2 tsp (8 g)
• Ground Sichuan pepper 1 tsp (2 g)
• Garlic, minced 3 cloves (12 g)
• Vegetable oil 1 tbsp (13.5 g)
• Baby bok choy 300 g
• Roasted peanuts, crushed, and scallions, chopped 40 g and 2 (30 g)

Instructions

1. 1

   Heat the oil in a wok over medium-high heat and stir-fry the pork for 5 minutes, breaking it up, until browned and dry.

2. 2

   Add the Shaoxing wine, 1 tbsp soy sauce and the ya cai and stir-fry for 3 more minutes until the pork is crisp; set aside.

3. 3

   Divide the sesame paste, remaining soy sauce, chili oil, vinegar, sugar, Sichuan pepper and garlic among 4 bowls and stir each into a sauce.

4. 4

   Boil the noodles in plenty of water for 4-5 minutes or as the package directs, adding the bok choy for the last minute.

5. 5

   Stir 3 tbsp of the noodle water into each bowl to loosen the sauce.

6. 6

   Drain the noodles and bok choy, divide them among the bowls and top with the pork.

7. 7

   Sprinkle with peanuts and scallions and toss everything together before eating.