Dan Dan Mien

Directions

1. 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.
2. 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.