Sichuan Noodles with Spicy Pork Sauce (Dan Dan Mian)

• 2 tbsp. peanut oil
• 3 tbsp. finely chopped ya cai (Tianjin preserved vegetable), rinsed and drained
• 4 oz. ground pork
• 3 tbsp. hong you (Sichuan red chile oil)
• 2 tbsp. light soy sauce
• 1 tbsp. dark soy sauce
• 2 tsp. Chinkiang black vinegar
• 1 tsp. shaoxing (Chinese rice wine)
• 1/2 tsp. ground Sichuan peppercorns
• 2 scallions, finely chopped

Kosher salt, to taste

• 12 oz. fresh Chinese wheat noodles, or 8 oz. dried

1. Heat peanut oil in a 14″ wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2–3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions; set sauce aside.
2. Bring a large pot of salted water to a boil; cook noodles until tender, 7–9 minutes. Drain noodles and divide between 4 large serving bowls; divide sauce over noodles.