| Ingredients | Direction |
|---|---|
| 1 tbsp vegetable or peanut oil 1 large dried chile, seeded and snipped into 3 pieces 1/2 tsp Sichuan peppers 3-1/2 oz scant 1 cup ground beef 2 tsp light soy sauce 10-1/2 oz fine white noodles 1 tbsp roasted peanuts, chopped Sauce: 1 tbsp preserved vegetables 1/2 tsp Sichuan peppers, lightly roasted and crushed 1-1/4 cups chicken stock 1 tsp black Chinese vinegar 1 tsp chili oil 1 tsp dark soy sauce 1 tbsp light soy sauce 1 tbsp sesame paste few drops of sesame oil 2 scallions, finely chopped |
1. Heat the oil in a preheated wok and toss in the chile and peppers, then add the meat and stir rapidly. When the meat has changed color, add the light soy sauce and continue to cook until the meat is well browned. Carefully mix the sauce ingredients together and pour into 4 noodle bowls. 2. Cook the noodles according to the directions on the package. When cooked, drain and divide among the bowls. 3. Top with the meat mixture, then sprinkle with the roasted peanuts and serve at once. Mix well before eating. |