Uses lean ground beef and extra broad bean paste for a robust, dark sauce.
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In a small bowl, whisk together the sesame paste, soy sauce, chili oil, and Sichuan peppercorn powder until smooth to create the base sauce.
Heat a wok or large skillet over medium-high heat with a splash of oil, then add the ground beef, breaking it into small crumbles.
Once the beef is browned, add the garlic, ginger, and the extra broad bean paste (Doubanjiang); stir-fry for 2 minutes until the oil turns red and fragrant.
Stir in the Sui Mi Ya Cai if using, and cook for another minute to incorporate the salty flavor into the beef mixture.
Pour in the chicken broth and bring to a simmer, allowing the sauce to thicken slightly and darken for about 5 minutes.
While the sauce simmers, boil a large pot of water and cook the wheat noodles according to package directions until al dente.
Divide the sesame base sauce into four serving bowls and add a ladle of the hot noodle cooking water to each bowl to thin the base.
Drain the noodles and place them into the bowls, topping generously with the spicy beef mixture and fresh green onions.
