Recipes

What you do

First make the sauce- Whisk the peanut butter and light soy sauce together in a bowl until fully incorporated. Add the Shaoxing vinegar. Continue stirring until mixed. Then mix in the garlic, green onion, honey, and Sichuan peppercorns.

Next, prepare the pork- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the pork. Cook and stir until the surface is lightly browned.

Turn to medium heat. Add the ginger, green onion, fermented black beans, preserved mustard greens, Shaoxin wine, and sugar. Cook and chop the pork into small pieces, until all the liquid has evaporated and the pork turns a dark brown color. Transfer to a bowl and set aside.

For the noodles and greens- Cook according to instructions, and briefly blanch the leafy green vegetables, drain, and set aside.

To assemble- for each noodle bowl, add 1/4 of the noodle sauce and add the chili oil according to your taste. Add ¼ of the noodles, then top with a few spoonfuls of the cooked pork and green veggies. Garnish with peanuts and chopped spring onion. Sprinkle with a pinch of toasted ground Sichuan peppercorn, if you like the numbing taste. Serve hot or cold.