1handfulleafy green vegetablei.e bok choy, choy sum, spinach, etc
1tablespoonscallions, finely chopped
Season the meat
Put the minced meat in a bowl. Add soy sauce and rice wine. Mix well and loosen the meat as much as possible.
Fry the toppings
Pour oil into a cold wok. Add peanuts and fry over low heat until they turn golden brown. Transfer the peanuts to a bowl (Leave the oil in) and Set aside.
In the remaining oil, add minced ginger, the meat, minced Ya Cai and chilli flakes. Dish out when the meat is fully cooked. Set aside.
Mix the sauce
In a bowl, mix sesame paste and water until it becomes semi-runny & smooth.
Add garlic, soy sauce, vinegar, ground Sichuan pepper, chilli oil and sugar. Mix well and set aside.
Cook the noodles
Bring a large pot of water to a full boil. Cook noodles following the instructions on the package.
Add the vegetable at the very end of the process.
When cooked, drain and rinse under cold water for a few seconds to remove excess starch.
Assemble the dish
Pour the sauce into two serving bowls. Add the noodles and the vegetable.
Top with cooked meat and peanuts. Garnish with scallions.
1. Ya Cai (芽菜, preserved mustard greens) and Zhai Cai (榨菜, preserved mustard stem) are interchangeable for this recipe. They usually come in small-sized plastic package and are available in Chinese/Asian shops.2. If you have a hard time finding Chinese sesame paste, read my post “Chinese sesame paste & 3 substitute ideas” and try one of the options.