This iconic Sichuan dish features tender wheat noodles swimming in a rich, spicy sesame and chili oil sauce, topped with ground meat, crushed peanuts, and vibrant garnishes. The perfect balance of numbing Sichuan peppercorns, fiery chili heat, and nutty sesame creates an addictively complex flavor profile that will transport your taste buds straight to the streets of Chengdu. A show-stopping dish that's surprisingly achievable at home and guaranteed to impress.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
spicymeatfamily
Ingredients
500 gfresh wheat noodles
300 gground pork
100 gsesame paste
60 mlchili oil
45 mlsoy sauce
30 mlrice vinegar
15 gSichuan peppercorns
6 piecesgarlic cloves
4 piecesgreen onions
100 groasted peanuts
400 mlchicken stock
30 mlvegetable oil
Instructions
1TOAST THE SICHUAN PEPPERCORNS: Place the Sichuan peppercorns in a dry wok or large skillet over medium heat for 2-3 minutes, stirring constantly until fragrant and lightly smoking. This toasting process activates their numbing essential oils and deepens their complex, citrusy flavor. Transfer to a spice grinder or mortar and pestle, and grind into a coarse powder. This will be the foundation of your sauce's distinctive 'ma la' sensation.
2PREPARE THE SAUCE BASE: In a large bowl, whisk together the sesame paste, soy sauce, rice vinegar, and chicken stock until smooth and well combined, breaking up any lumps in the sesame paste. Mince the garlic cloves finely and stir them into the sauce mixture. Taste the sauce—it should be balanced between savory, tangy, and nutty, with a slight sesame aroma. Set aside and keep warm; the sauce should reach room temperature but not be served cold.
3COOK THE NOODLES: Bring a large pot of water to a rolling boil (salted like pasta water). Add the fresh wheat noodles and cook for 3-4 minutes, stirring occasionally to prevent sticking, until they are just tender with a slight firmness to the bite. The noodles should maintain their structure and not become mushy. Drain thoroughly in a colander, shaking well to remove excess water, as wet noodles will dilute your sauce.
4COOK THE GROUND PORK: Heat the vegetable oil in a wok or large skillet over high heat until shimmering and just beginning to smoke. Add the ground pork, breaking it into small, granular pieces with a spatula or wooden spoon, and cook for 5-6 minutes until it is cooked through and beginning to brown at the edges. The meat should be no longer pink and have some caramelized bits for depth of flavor. Drain any excess fat if necessary, leaving about 1 tablespoon for flavor.
5ASSEMBLE THE NOODLES: Divide the cooked noodles evenly among four serving bowls, creating a nest in the center of each. Ladle the warm sesame-chili sauce evenly over each bowl of noodles, making sure the sauce coats all the strands. Top each bowl with the cooked ground pork, distributing it evenly across the surface. Drizzle with additional chili oil according to your spice preference—you can add more or less depending on heat tolerance.
6GARNISH AND FINISH: Sprinkle the ground Sichuan peppercorn mixture generously over the top of each bowl—start with about 1 teaspoon and taste to adjust, as the numbing sensation builds. Crush the roasted peanuts roughly by hand or in a mortar and sprinkle over the noodles. Slice the green onions thinly on a bias and scatter over the top just before serving for a fresh, sharp contrast. Serve immediately while the noodles are warm and the sauce is still aromatic, mixing everything together at the table for even distribution of flavors.