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Round rice noodles are smothered in a fiery, garlicky Hunan-style sauce with minced pork and pickled vegetables. This protein-topped family bowl delivers bold Hunanese heat in every slurp.
Bring a large pot of water to a rolling boil over high heat. Add rice noodles and cook according to package instructions until just tender, stirring occasionally to prevent sticking. Drain and rinse noodles briefly under cold water; set aside.
Mince the garlic and thinly slice the scallions, keeping green and white parts separate. Chop the pickled mustard greens into small pieces.
Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the ground pork and break up with a spatula; cook until browned and just cooked through, about 3-4 minutes. Push pork to the side.
Add minced garlic and white parts of the scallions to the pan; stir-fry for 30 seconds until fragrant. Add the pickled mustard greens and cook for 1 minute, stirring constantly to avoid scorching.
Stir in chili bean paste, soy sauce, rice vinegar, sugar, and 2 tbsp water. Mix well and let everything simmer together for 2 minutes on medium heat to build flavor.
Add the drained rice noodles to the sauce mixture. Toss thoroughly for 1-2 minutes on medium-high heat until noodles are evenly coated and heated through. Drizzle in sesame oil and toss again.
Serve noodles hot, topped with reserved green scallions. Enjoy immediately for best texture.
