Cantonese Zha Jiang Mian

For the sauce

1. Heat the peanut oil in a wok over medium heat.

2. Add the ground pork and cook, stirring and scraping the bottom of the wok, until the meat loosens and renders its fat, 15–20 minutes.

3. Add the minsi paste to the wok and stir-fry until combined with the pork, about 1 minute.

   Mixing the sauce paste with a couple of tablespoons of rendered lard from the wok before adding it helps it blend smoothly.

4. Add the Guilin chili sauce, hoisin sauce, tomato sauce, and sugar to the pork, stirring continuously to combine.

5. Fry the sauce mixture over medium-high heat, stirring constantly, until deepened in color, about 5 minutes.

6. Pour in the stock, bring to a boil, and simmer, stirring constantly, for 5 minutes.

   Wear an apron during this step, as the simmering sauce will splatter.

7. Season with the salt, chicken bouillon, and MSG.

8. Mix the cornstarch with 1 tbsp of water to make a slurry, then stir it into the sauce to thicken it.

9. Turn off the heat and transfer the sauce to a bowl.

For the noodles

10. Bring a large pot of water to a boil and cook the wonton noodles according to package directions.

11. Remove the cooked noodles with a strainer and divide them into bowls.

12. Quickly blanch the lettuce leaves in the same boiling water and arrange them alongside the noodles.

13. Drizzle sesame oil over the noodles.

14. Spoon 2–3 tablespoons of the prepared sauce onto each portion of noodles.

15. Sprinkle with sliced scallions and serve immediately with a cold drink.