Features noodles made from scratch and house-made aromatic chili oil.
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Combine flour, 240ml water, and kansui; knead for 15 minutes until a smooth, elastic dough forms, then rest for 2 hours.
Infuse oil with star anise, cinnamon, and peppercorns at 250°F for 20 minutes, then strain over chili flakes to create the aromatic oil.
Divide dough into batons, coat heavily in oil, and rest for another 30 minutes to ensure maximum gluten relaxation.
Sauté the ground pork in a wok until crispy and rendered, then add Sui Mi Ya Cai and a splash of soy sauce to caramelize.
Whisk together sesame paste, soy sauce, black vinegar, and 4 tablespoons of the house-made chili oil in a serving bowl base.
Take a dough baton, flatten it, and pull rhythmically while slapping against the counter until it reaches 1.5 meters in length.
Immediately boil the hand-pulled noodles for 90 seconds in heavily salted water, then transfer directly to the sauce bowl.
Top with the crispy pork mixture, crushed peanuts, and extra chili oil before tossing vigorously to emulsify the sauce.
