For the chili oil
- 3 tablespoons of Szechuan pepper
- 1 stick Chinese cinnamon
- 2 anise stars
- 1 cup peanut oil
- 3 tablespoons red hot pepper flakes
For the meat and the sui mi ya cai
- 3 teaspoons soybean oil
- 8 oz. ground pork
- 2 teaspoons hoisin sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon black soy sauce
- ½ teaspoon Chinese five spice powder
- 1 oz. sui mi ya cai , canned mustard leaves
For the sauce
- 2 tablespoons sesame paste
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- ¼ teaspoon Chinese five spice powder
- ½ teaspoon Szechuan pepper powder
- ½ cup prepared chilli oil
- 3 cloves garlic , very thinly sliced
- ½ cup hot cooking water , for the noodles
For the noodles and vegetables
- 16 oz. white Chinese noodles , fresh or dried
- 1 small bunch leafy vegetables , spinach, bok choy or choy sum
- 3 oz. crushed peanuts
- 2 scallions , cut into ½ inch (1 cm) pieces
- In a small saucepan, add the Szechuan peppercorns, Chinese cinnamon stick, star anise and oil.
- Over low to medium heat, heat slowly to a temperature of 350 F (170°C), then turn off the heat.
- Wait 10 minutes, then remove the peppercorns, cinnamon stick and star anise with a skimmer.
- Add the red hot pepper flakes and let them steep in the hot oil.
- Let the oil cool, and store it in a glass jar and in the refrigerator.
Meat and sui mi ya cai
- In a wok, heat 1 teaspoon of oil over medium heat and brown the ground pork.
- Add the hoisin sauce, Shaoxing wine, black soy sauce and Chinese five spice powder. Cook until all liquid has evaporated. Set aside.
- Heat the remaining 2 teaspoons of oil in another wok over medium heat, and sauté the sui mi ya cai for a few minutes. Set aside.
- In a bowl, combine all the ingredients for the sauce. Taste and adjust the seasoning. Set aside.
Noodles and and vegetables
- Cook the noodles according to package directions and drain (keep water).
- Blanch the leafy vegetables in the noodle water and drain.
- Divide the sauce among six bowls followed by the noodles and leafy vegetables.
- Add the cooked pork and the sui mi ya cai on top.
- Sprinkle with peanuts and scallions. Serve immediately.