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1
Mix together sesame paste (not tahini!
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2
), garlic, soy sauce, ginger, chili flakes, chili oil, black rice vinegar and half a tablespoon of the grounded peppercorns.
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3
I use a soup spoon so I can squish and smooth out the paste in the bottom of the bowl so the sauce mixes better.
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4
Set this sauce aside.
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5
In a skillet, saute the pickled mustard greens in a tablespoon of vegetable oil for three minutes on medium high heat.
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6
Set the greens aside in a bowl.
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7
In the same skillet (you can use a fresh one if you like to wash dishes), heat a tablespoon of the blended sesame oil on medium high heat; add the ground beef.
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8
Break up the meat with a spatula and cook until browned.
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9
Season with a half tablespoon of ground peppercorns and a pinch of salt.
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10
For the noodles, prepared one pound of Chinese wheat noodles according to the package directions (if you have the salt the water, then youre not using Chinese noodles!).
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11
When the noodles are ready, drain and coat the noodles with one tablespoon of blended sesame oil.
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12
Transfer the noodles to a large bowl.
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13
Mix in the sauce into the noodles; and add more salt and ground peppercorns if necessary.
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14
Divide the noodles into six bowls.
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15
Top the noodles with the beef, and pickled greens.
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16
Garnish with green onions, and/or cilantro.
