- 2 tablespoons peanut oil
- 3 tablespoons Ya cai (Tianjin preserved vegetable, rinsed and drained, finely chopped)
- 4 ounces ground pork (from the outside muscle)
- 3 tablespoons Hong You (Szechuan red chile oil)
- 2 tablespoons soy sauce (light)
- 1 tablespoon soy sauce (dark)
- 2 teaspoons Chinkiang black vinegar
- 1 teaspoon Shaoxing wine (Chinese rice wine)
- 1/2 teaspoon szechwan peppercorns (ground)
- 2 scallions (finely chopped)
- 2 tablespoons sesame paste
- kosher salt (To taste)
- 12 ounces Chinese wheat noodles (fresh, or 8 oz. dried)
- Heat peanut oil in a 14-inch 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 to 3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, sesame paste, 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 or under noodles.