1️⃣ Cook the Noodles
Boil noodles per package instructions. Reserve 1/2 cup cooking water, then drain and toss with sesame oil.
2️⃣ Crisp the Pork
Cook pork in a dry skillet until browned.
Add soy sauce, wine, ginger, and Sichuan peppercorns. Cook 2 mins, then set aside.
3️⃣ Make the Sauce
Whisk sesame paste, soy sauce, vinegar, chili oil, and sugar.
Thin with noodle water until creamy.
4️⃣ Assemble & Devour!
Divide noodles into bowls, drizzle with sauce.
Top with pork, greens, scallions, and peanuts.
Mix at the table and enjoy!
π₯ Pro Tips
πΉ No sesame paste? Use tahini + 1 tbsp peanut butter.
πΉ Extra numbing spice – Add more Sichuan peppercorns.
πΉ Vegan version – Swap pork for shiitake mushrooms + walnuts.
π½️ Serving Suggestions
With a side of dumplings – Perfect combo!
Cooling drink – Pair with iced jasmine tea.
Extra veggies – Add cucumber matchsticks.
π¦ Storage Tips
Fridge: Sauce keeps 5 days (store pork separately).
Freeze: Sauce only, 2 months.
Final Verdict: Noodle Addiction Starts Here! πΆ️
This fiery, nutty, umami-bomb dish is impossible to resist—Sichuan street food magic in your kitchen!
Ready to spice things up? Let’s wok and roll!