Go beyond takeout and try this recipe for Yibin Ran Mian, a spicy dry noodle from Sichuan, China. It’s an addictive, soup-less bowl of noodles piled high with pork, mustard greens, peanuts, and scallions. Yum!
In the same pan, heat 2 more tablespoons of oil. Add the pork, the dark soy sauce, the light soy sauce, the ground white pepper, sugar, and Sichuan peppercorn powder.
Add pasta water to the bowls, then blanch Shanghai bok choy in the pasta water for a few seconds, until it turns a deeper shade of green. Remove, set aside.
Layer noodles in bowl, and top with minced pork, ya cai, chopped green onions, bok choy (or other green), and crushed peanuts and toasted sesame seeds.