2 green onions, sliced diagonally, plus more for garnish
1 teaspoon Chinese rice wine
1 teaspoon soy sauce
175 grams Chinese egg noodles – fairly thin ones, ideally
4 tablespoons soy sauce
2-4 tablespoons Sichuan roasted chili oil
2 teaspoons black rice vinegar
½ teaspoon granulated sugar
Toast the peppercorns in a dry, hot wok or frying pan until fragrant, then grind and set aside.
Heat the oil in a frying pan or wok over a high heat until shimmering, then add the pork and stir-fry until brown and beginning to crisp. Add the preserved vegetables, the whites of the green onions and the ground pepper, and stir-fry for a couple of minutes. Add the rice wine and soy sauce, and continue to cook until dryish and crunchy. Be sure to fry the meat until it’s crisp.
Whisk together the ingredients for the sauce in a heatproof bowl, adding two tablespoons of chili oil at this point.
Cook the noodles in just enough boiling water to cover until just done, then scoop out 1 cup of cooking water and set aside. Drain the noodles.
Whisk four tablespoons of cooking water into the sauce, then taste and add more chili oil if you think it needs it. Toss the noodles in the sauce and divide between bowls. Sprinkle over the pork and green onion. Serve immediately, with extra chili oil on the side. Enjoy!