Thin wheat noodles tossed in a savoury, numbing sauce of chilli oil, Sichuan peppercorn, sesame paste and preserved vegetable, topped with sizzled minced pork. Named for the shoulder pole street vendors once carried it on.
Fry the pork
Heat the oil in a wok over high heat until it shimmers, add the ground pork, and stir-fry for three minutes, breaking it into small crumbles, until browned and starting to crisp.
3 minAdd doubanjiang and preserved vegetable
Stir in the doubanjiang and preserved mustard tuber, and fry for one minute until the oil turns red and fragrant.
1 minBuild the sauce bowls
Divide the chilli oil, sesame paste, light soy sauce, black vinegar, ground Sichuan peppercorn and minced garlic between two serving bowls, then loosen each with a splash of hot stock.
Boil the noodles and greens
Bring a pot of water to a rolling boil, cook the noodles according to the packet time, adding the greens in the last minute, then drain well.
Assemble and serve
Pile the noodles and greens into the sauced bowls, top with the sizzling pork and preserved vegetable, scatter over the spring onion, and toss everything together at the table before eating.
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