Ingredients
Scale
- 200g fresh Chinese egg noodles or instant ramen noodles
- 3 tablespoons Sichuan preserved mustard greens (Optional but recommended)
- 100g ground pork or beef
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame paste or tahini
- 2 teaspoons chili oil (adjust to spice preference)
- 1 tablespoon Chinese black vinegar
- 2 teaspoons sugar
- 3 crushed garlic cloves
- 1 teaspoon grated ginger
- Chopped peanuts or sesame seeds for garnish
- Spring onions, sliced, for garnish
- Vegetable oil for cooking
Instructions
- Cook Chinese noodles in boiling water until al dente, according to package instructions. Drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium heat. Add garlic and ginger, cooking until fragrant.
- Add ground pork or beef, stirring until browned. Then add soy sauces and Chinese black vinegar, cooking for another minute.
- In a medium bowl, whisk together sesame paste, chili oil, soy sauce, and sugar to create the spicy sauce.
- Divide noodles into bowls, top with meat mixture, spoon over spicy sauce, and garnish with peanuts, spring onions, and additional chili oil if desired.
- Gently toss everything together to incorporate flavors before serving.
Notes
- Store leftover noodles and sauce separately in airtight containers in the refrigerator for up to 24 hours.
- To reheat, use a microwave or stir-fry with a splash of water to maintain moisture.
- Vegetarians can substitute ground meat with tofu or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg