This spicy Sichuan favorite is often sold at street-side stalls and by mobile vendors, known as hawkers.
- ½ tablespoon Sichuan peppercorns
- ½ tablespoons peanut oil
- 1 teaspoon oil
- 8 oz (250 g) ground pork
- 2 cups (500 ml) Basic Chicken Stock
- ½ cup (125 g) preserved salted radish (chye poh) or spicy Sichuan Pickles (zha cai), diced
- 4 tablespoons soy sauce
- ½ tablespoons black Chinese vinegar
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
- 1 teaspoon chili oil
- ¼ teaspoon ground white pepper
- 1 lb (500 g) fresh wheat noodles or 8 oz (250 g) dried wheat noodles
- 4 green onions (scallions), finely sliced, to garnish
How to Make It
- Heat a wok over low heat and dry-fry the Sichuan peppercorns for 2 to 3 minutes until fragrant. Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavor of the peppercorns. Cool, then strain the oil, discarding the peppercorns. Set aside.
- Heat the oil in a wok over high heat and stir-fry the pork for 2 to 3 minutes, or until cooked. Set aside.
- Combine the Sichuan peppercorn oil, Chicken Stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper in a saucepan. Keep warm over medium heat.
- Bring a pot of water to a boil and cook the noodles. Fresh noodles will take about 2 minutes to cook, dried noodles about 4 minutes. Drain the noodles, divide among 4 large soup bowls and pour in the hot broth. Top with the pork and garnish with green onion. Serve immediately.