Sichuan Thin Noodles with Minced Pork and Sui Mi Ya Cai

Fresh Thin Noodles 150g
Roasted Sesame Seeds appropriate amount

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Fried Peanuts appropriate amount

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Scallion appropriate amount

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Cilantro appropriate amount

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Ground Pork 100g

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Sui Mi Ya Cai (Sichuan pickled vegetable) 60g

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1. Fresh Thin Noodles, Secret Flavored Sauce, Chili Oil, Sesame Paste, Roasted Sichuan Pepper Powder, Roasted Sesame Seeds, Fried Peanuts, Scallion, Cilantro each appropriate amount; Ground Pork, Sui Mi Ya Cai, Soy Sauce, Yellow Wine, Chili Powder, Chicken Powder, Cooking Oil, Sesame Oil.

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2. Heat a wok over fire, pour in an appropriate amount of cooking oil, add ground pork and stir-fry until dry and fragrant, with no moisture remaining. Then drizzle a little sesame oil and stir well.
3. Heat oil in a wok, add scallions and ginger to release aroma. Stir in chopped preserved vegetable until well combined. Splash in cooking wine and an appropriate amount of soy sauce, stirring evenly.

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4. After mixing, sprinkle a little chili powder. Stir-fry until the mixture is evenly dry, then remove from heat and set aside.

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5. Prepare the crispy pork and preserved vegetable, chili oil, seasoning sauce, sesame paste, Sichuan pepper powder, cilantro, and scallions. Begin to prepare the noodle soup base.

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6. In a bowl, combine 1 tablespoon of sesame paste, 1 tablespoon of seasoning sauce, 0.5g chicken powder, 0.5g Sichuan pepper powder, 1 tablespoon of chili oil, and an appropriate amount of boiling water or chicken broth. Stir well and set aside.

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7. Bring a pot of water to a boil and add thin noodles.

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8. Once the water boils again, cook the thin noodles for two more minutes, then remove from heat.

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9. Drain the noodles and place them into the pre-prepared soup base bowl. Sprinkle with a little chopped scallion.

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10. Spoon two tablespoons of the stir-fried crispy pork and preserved vegetable onto the noodles.
Sprinkle a small amount of chopped cilantro on top, then lightly dust with cooked sesame seeds. Finally, add a few fried peanuts before serving.

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