For the crushed chili oil: Scorch the spices in the oil by heating the oil to smoking, then adding the Sichuan peppercorns, star anise, cinnamon, ginger and scallions. Cook until burned black, then remove with a slotted spoon. Add the crushed red pepper to the oil and stir until aromatic. Let cool to room temperature before storing in an airtight container.
For the noodles: Cook the noodles in salted boiling water until al dente. Drain and reserve the cooking liquid.
For the meat sauce: Coat a large, hot wok with oil, then add the ground pork. Cook, stirring, until medium-rare; remove from the wok and reserve.
Swirl some more oil into the wok and add the garlic, chili bean sauce and 1 cup Chinese Chiu Chow Crushed Chili Oil. Cook until aromatic. Add back the pork and stir to combine. Season with Shaoxing wine, chicken base, hoisin and some black vinegar, and continue to cook until the meat is fully cooked and the wok has an aroma.
Season with Sichuan chili oil, black pepper, soy sauce, sesame oil, and some of the noodle cooking liquid.
For the peanut sauce: In a medium-hot wok, add the stock, peanut butter and vinegar, and mix until smooth. Taste and add more of each as desired.
To finish: Dress the noodles with the peanut sauce and divide among 10 to 12 plates. Top with the meat sauce and garnish with the peanuts, sesame seeds and scallions. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Blackbrick Chinese & Dim Sum, Miami, FL