1lb Ground Chicken
1lb Da Xi Bei GunGun Fresh Noodles
100g (1 Packet) Sui Mi Ya Cai
1 TBSP Shaoxing Wine
1 TBSP Sweet Bean Sauce
1 TBSP Dark Soy Sauce
1 tsp Five Spice Powder
1 TBSP Cooking Oil
1 Bunch Bok Choy (Sliced)
Sauce
¾ Cup Starch Water (from noodles)
2 TBSP Sesame Paste
3 TBSP Soy Sauce
½ tsp Five Spice
½ tsp Thai Chili Powder
½ Cup Chili Oil
4 Garlic Cloves (Minced)
Chili Oil
Sichuan Peppercorns
3 Star Anise
1 Cinnamon Stick
⅓ Cup Crushed Thai Chilis
1 Cup Oil
Garnish
Crushed Peanuts
Scallions (Chopped)
In a small pot, add the Sichuan peppercorns, star anise,cinnamon quill and oil. Slowly bring to a medium/low heat, turn off heat, and let rest for 5 minutes. Remove the peppercorns, star anise, and cinnamon stick from the oil. Add the crushed red pepper flakes and allow them to absorb the fragrant oil. Place the chili oil in a jar and set aside. Allow the oil time to cool before refrigerating.
In a wok, heat a TBSP of cooking oil and brown the ground chicken until cooked through. Add the shaoxing wine, sweet bean sauce, dark soy sauce, and five spice powder. Mix well.
Stir in the sui mi ya cai. Cook until all the liquid has evaporated and becomes dry. Set Aside.
Cook the noodles per packet instructions and drain. Do not discard all the starch water as you will need it for your sauce and vegetables.
Blanch the greens in the starch water.
Prepare the sauce. In a small pot, heat a tsp of oil and saute the garlic. Add the starch water, sesame paste, soy sauce, five spice powder, hot chili oil, and thai chili powder. Mix well and adjust seasoning.
Divide the sauce among the serving bowls. Add noodles, bok choy, ground chicken and garnish.
Mix everything together and enjoy!
