Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Add the noodles and cook according to package instructions until just tender (about 3–5 minutes for fresh, 5–7 for dried). Reserve 1/2 cup of the starchy cooking water, then drain noodles and toss immediately with 1 tps sesame oil and 1 tbs vegetable oil to prevent sticking. Set aside.

Spicy Marinated Pork

Marinate pork

In a small bowl combine 1 tbsp light soy, 1 tsp dark soy, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Add the ground pork and mix thoroughly. Let sit 10–15 minutes to absorb flavors.

Cook pork

Heat a skillet or wok over medium-high heat and add 1 tbsp vegetable oil. When hot, add marinated pork, breaking it up with a spatula. Cook 6–8 minutes until browned and slightly crisp at the edges. Spoon off and reserve any excess rendered fat if desired. Remove from heat and keep warm.

Spicy Garlic Sauce (Dan Dan Sauce)

Prepare sauce

In a medium bowl whisk together 3 tbsp chili oil, 1 tsp Sichuan pepper oil, 3 tbsp sesame paste, 1 tbsp light soy, 2 tsp black vinegar, 1 tsp sugar, 2 tsp minced garlic, 1 tsp minced ginger and 2 tbsp sliced scallion. Gradually whisk in 1 cup warm water or hot broth until smooth and slightly loose — it should coat noodles but still be saucy. Taste and adjust salt, heat or sweetness; add more chili oil or a pinch of sugar if needed.

Vegetables & Garnishes

Prepare vegetables

Thinly slice the onion, julienne the carrot and cucumber, trim the bean sprouts and quarter the cherry tomatoes. Keep vegetables raw for freshness and crispness (you may briefly blanch sprouts for 20–30 seconds if you prefer them warmer).

Toast seeds & peanuts

In a small dry skillet over medium heat, toast 1 tsp sesame seeds and 2 tbsp peanuts (if using) until fragrant, 1–2 minutes. Remove and cool.

Assembly

Divide the noodles into 4 serving bowls (serves 4). Spoon about 1/4 of the warm sauce into each bowl and toss so noodles are coated. If sauce seems too thick, add a splash of the reserved noodle water to loosen.

Top each sauced bowl with equal portions of the spicy marinated pork, then arrange the onion, carrot, bean sprouts, cucumber and cherry tomatoes on top or to the side for a composed look.

Garnish with toasted sesame seeds, chopped scallion or cilantro, and crushed peanuts. Drizzle extra chili oil or Sichuan pepper oil to taste. Serve immediately, instructing diners to toss everything together so the sauce coats the noodles and vegetables.