Chilled noodles served with a refreshing yet spicy sesame vinaigrette.
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Cook the wheat noodles in boiling water according to package instructions until al dente.
Drain the noodles and immediately plunge them into a bowl of ice water to stop the cooking and ensure they are cold.
In a small skillet, brown the ground pork over medium-high heat until crispy, seasoning with a splash of soy sauce.
In a mixing bowl, whisk together the sesame paste, chili oil, black vinegar, soy sauce, sugar, and Sichuan peppercorn powder until smooth.
Stir the minced garlic into the sauce and add a tablespoon of cold water if the consistency is too thick.
Drain the chilled noodles thoroughly and divide them into serving bowls.
Pour the sesame vinaigrette over the noodles and toss well to ensure even coating.
Top each bowl with the crispy pork, julienned cucumber, crushed peanuts, and sliced scallions.
