Instructions
- 1
Make sauce: whisk together sesame paste, chili oil, soy sauce, black vinegar, minced garlic, Sichuan peppercorn powder, and sugar. Thin with 3–4 tbsp hot water until pourable.
- 2
Cook pork in a dry wok over high heat, breaking up lumps, until crispy and well-browned. Add ya cai, stir-fry 1 minute. Season with 1 tsp soy sauce. Set aside.
- 3
Cook noodles according to package. In the last minute, add bok choy to the noodle water to blanch.
- 4
Divide sauce between bowls. Top with drained hot noodles — toss well to coat.
- 5
Top with pork mixture, bok choy, crushed peanuts, and sliced scallions.
- 6
Serve immediately — the noodles are best eaten right away.
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