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Thin noodles are dressed in a fiery sesame and chili oil sauce with minced pork and crushed peanuts. This Sichuan family classic is protein-boosted and delivers layers of nutty, spicy, savory complexity.
Cook the thin wheat noodles in boiling water for 3–4 minutes until just al dente, stirring occasionally to prevent sticking. Drain, rinse briefly with cold water to stop the cooking, and set aside.
Heat a nonstick skillet over medium-high heat. Add ground pork and break into small pieces. Sauté until pork is golden and just cooked through, about 4–5 minutes. Season with a pinch of salt and half the minced ginger.
While the pork cooks, in a large bowl whisk together sesame paste, soy sauce, Sichuan chili oil, rice vinegar, sugar, minced garlic, remaining ginger, ground Sichuan peppercorns, and 2 tablespoons of hot noodle-cooking water to thin into a smooth sauce.
Add the drained noodles to the sauce bowl. Toss immediately with tongs to thoroughly coat strands (work quickly so the noodles absorb flavor while warm).
Divide the sauced noodles into serving bowls. Top each with cooked pork, chopped scallions, and a generous sprinkle of crushed roasted peanuts. Drizzle with extra chili oil and scatter more peppercorns to taste.
