Sichuan Dan Dan Noodles

Name: Sichuan Dan Dan Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: For the pork: 1 tbsp oil; 8 oz ground pork; 1 tbsp Shaoxing wine; 1 tbsp soy sauce; 1 tsp dark soy sauce; 2 tbsp chopped preserved mustard greens (ya cai or zha cai), optional; For the sauce: 3 tbsp chili oil with sediment; 2 tbsp Chinese sesame paste or tahini; 2 tbsp soy sauce; 1 tbsp Chinese black vinegar; 2 tsp sugar; 1 tsp ground toasted Sichuan peppercorns; 2 cloves garlic, grated; 1/2 cup hot noodle cooking water or chicken broth; 1 lb fresh thin wheat noodles; 4 baby bok choy or a handful of spinach (optional); 3 green onions, sliced; crushed roasted peanuts, to serve

Springy wheat noodles in a spicy, nutty sauce of chili oil, sesame paste, black vinegar and numbing Sichuan pepper, topped with crispy savory ground pork and green onions. Ready in 30 minutes.

Prep15 min

Cook15 min

Total30 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Mixing bowl setFor mixing and marinating

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8-inch chef's knifeFor all the chopping

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Ingredients

For the pork: 1 tbsp oil

8 oz ground pork

1 tbsp Shaoxing wine

1 tbsp soy sauce

1 tsp dark soy sauce

2 tbsp chopped preserved mustard greens (ya cai or zha cai), optional

For the sauce: 3 tbsp chili oil with sediment

2 tbsp Chinese sesame paste or tahini

2 tbsp soy sauce

1 tbsp Chinese black vinegar

2 tsp sugar

1 tsp ground toasted Sichuan peppercorns

2 cloves garlic, grated

1/2 cup hot noodle cooking water or chicken broth

1 lb fresh thin wheat noodles

4 baby bok choy or a handful of spinach (optional)

3 green onions, sliced

crushed roasted peanuts, to serve

Steps

Heat the oil in a skillet over medium-high heat. Add the pork and fry, breaking it up, until browned and crispy, 6 to 8 minutes. Add the Shaoxing wine, both soy sauces and the mustard greens and cook until dry, 1 minute.

Divide the sauce ingredients except the hot water among 4 bowls and stir.

Cook the noodles in boiling water according to the package, adding the greens for the last minute. Scoop out 1/2 cup cooking water before draining.

Stir 2 tbsp hot noodle water into each bowl to loosen the sauce.

Add the noodles and greens to the bowls and top with the crispy pork, green onions and peanuts.

Toss everything together at the table before eating.

TipToast whole Sichuan peppercorns in a dry pan until fragrant, then grind; pre-ground pepper loses its tingling effect quickly.