Mix 1 Tbsp chili oil (note: I reduced to 1 tsp of chili in soya oil, which includes hot chili flakes, plus I added 2 tsp roasted sesame oil), 1 Tbsp soy sauce, 1 tsp Chinese black vinegar, and ½ tsp Sichuan pepper powder in a large mixing bowl, and set aside. Separately, heat oil in a pan to high and sauté 8 oz minced pork (we sometimes use minced chicken or turkey) for 2 to 3 minutes till it’s lightly browned. Turn the heat to medium, and add 2 minced garlic cloves, 2-3 chopped scallions, and 2 Tbsp Sichuan preserved vegetable (ya cai) (see Note below). Sauté about 1 minute. Separately, boil a pot of water, and cook 2 servings of Chinese flat noodles until al dente. Rinse in cool water and drain well.
Place the cooked noodles in the sauce bowl, and mix up. Place in a serving bowl. Top with the minced pork mixture and then serve. Your mouth may be burning, but it’s delicious. This recipe is based on http://www.chinesehealthycooking.com/sichuan-dan-dan-noodles/ (Aug. 2014)
Note: To reduce sodium, we sometimes use only 1 mounded Tbsp of Sichuan preserved vegetable, and we rinse and drain it before adding it to the scallions and garlic. (June 2018)
