A famous Sichuan street-food dish of wheat noodles tossed with sesame paste and a spicy ground-meat sauce. Its deeply aromatic sauce and signature heat make it a quick lunch option.
Cook the ground beef over medium heat until browned. Add the garlic and spicy fermented bean paste and cook for 5 more minutes.
Mix the sesame paste, soy sauce, vinegar, and sugar. Thin with some noodle-cooking water to make a smooth sauce.
Cook the noodles in salted boiling water according to the package directions, then drain. Reserve some of the cooking water.
Divide the noodles among bowls and top with the sauce and browned ground beef.
Sprinkle with green onions and peanuts, toss, and serve.
The sauce and ground meat can be stored in the refrigerator for 3 days. Boil the noodles fresh; if they are cooked ahead and left to sit, they will stick together.
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