Dan Dan Noodles

担担面 · Dàndàn miàn

Ingredients14

• fresh wheat noodles400 g
• ground pork200 g
• Sichuan preserved mustard greens (ya cai)40 g
• sesame paste3 tbsp
• light soy sauce2 tbsp
• Chinkiang black vinegar1 tbsp
• chili oil with sediment3 tbsp
• Sichuan peppercorns1 tsp
• garlic3 cloves
• ginger1 tbsp
• scallions3
• peanut oil2 tbsp
• sugar1 tsp
• chicken stock120 ml

Method

1. Toast the Sichuan peppercorns until fragrant, then grind them finely.
2. Mince the garlic, ginger, and scallions, keeping the scallion whites and greens separate.
3. Heat the peanut oil and fry the pork with the scallion whites, garlic, and ginger until the meat browns.
4. Add the ya cai and half the ground Sichuan pepper; stir-fry until dry and fragrant, then set aside.
5. Whisk the sesame paste with soy sauce, vinegar, chili oil, sugar, remaining Sichuan pepper, and stock until smooth.
6. Cook the noodles in boiling water until just tender, then drain and divide among bowls.
7. Spoon the sauce over the noodles, top with the pork mixture and scallion greens, and serve immediately.