Ingredients
Pork
1 lb ground pork
100grams preserved vegetables (ya cai)
4 tbsp Shaoxing wine
2 tbsp soy sauce
4 tsp dark soy sauce

Sauce
4 tsp black vinegar
4 tsp soy sauce
3 tbsp spicy chili crisp (black bean chili sauce for milder noodles)
2 tsp sesame oil
2 tsp tahini

4 bundles Sichuan Noodles (about 12 oz)
Chives or green onions

Start with the sauce. Just mix ingredients together and set aside.

Heat about 2 tsp cooking oil in a wok over medium-high heat. Stir fry the pork until cooked, no pink left. Pork should be in small bits. Add the ya cai and stir fry for one more minute. Add the Shaoxing wine and the two soy sauces to the pork mixture. Stir fry until the liquid is almost gone.

Bring a pot to boil for the noodles. Add noodles to boiling water and cook for 3 – 4 minutes, stirring often, until almost tender. Drain. Toss with oil to prevent sticking.

Create the bowls. Spoon 3 tbsp of sauce into each bowl. Top with noodles and meat. Divide noodles evenly among the prepared bowls. Top with green onions and serve. Leave each diner to stir their noodles and sauce together.

Served with vegetables on the side. Spinach, shredded carrots, peanuts, diced tofu, cucumbers just some examples of what we served with the noodles.