Are you familiar with Sichuan peppercorns? I really wasn't. I mean I knew of their existence but didn't really know their effect until recently. I was watching Mark Weins on You Tube (at 31:41 you will see the peppercorns) and he was eating fresh Sichuan peppercorns and his tongue was going numb. Wait. What? Why? So because I am so curious about food and ethnic food in particular, I had to research. Well, after watching lots of videos and wand reading countless Chinese cookbooks and acquiring two new cookbooks (Fuschia Dunlop, Every Grain of Rice and The Food of Sichuan), I now know more. And really I was like why would someone want there tongue to go numb. I am not really sure but I can tell you it is a pleasureful experience. And mixed with these crazy delicious flavors, you simply cant go wrong. You will be addicted to the Sichuan "numbing" experience.
If you are not a fan of spicy food, keep moving. This has serious kick. Certainly you can increase or decrease to your liking- the chili oil and the Sichuan peppercorns.
topping:
1 pound pork, ground
1 clove garlic
2 tablespoons Chinese cooking wine
1/2 teaspoon Sichuan peppercorn
1 tablespoon dark soy sauce
1/2 teaspoon Sichuan peppercorn
1 teaspoon ginger
2 tablespoons preserved mustard greens
sauce:
1 tablespoon black vinegar
2 tablespoons sesame paste*
1 tablespoon chili oil
1 teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon chicken flavoring
2 tablespoons Chinese cooking wine
1 teaspoon ginger, fresh, grated
Noodles
Greens, ie. bok choy, broccoli rabe, swiss chard
garnish:
chopped peanuts
sliced scallions
This is a multi step process. Nothing difficult, just time consuming. But good things come to you when you put forth the effort. You will not be disappointed.
1. Rinse preserved mustard greens. Drain. Set aside. Chop peanuts. Set aside. Slice green onions. Set aside.
2. Make sauce. Combine black vinegar, sesame paste, chili oil, sugar, light soy sauce, chicken flavoring, Chinese cooking wine and ginger. Spoon into bowls. This will be the bottom layer of the noodle dish.
3. Cook noodles, timing so that they get done a little before pork.
4. Cook pork, breaking it up as it cooks. You want small pieces. Let it get a little golden. Then add garlic. Cook one minute. Add Chinese cooking wine, Sichuan peppercorn, dark soy sauce and ginger. Combine quickly and let cook 1 minute all the while stirring it around. Remove from heat and add mustard greens.
5. Cook green seperately in salted boiling water.
6. Place noodles on top of sauce in bowls. Place pork topping on bowls, dividing evenly. Then sprinkle peanuts and scallions over top. Place greens on side. Serve immediately and have people stir their noodles quickly as you dont want the noodles sticking together. Enjoy!
*I did use tahini but Chinese sesame paste is different. I have also seen many people use peanut butter instead so feel free to choose.
