Dan Dan Noodles (Sichuan)

Ingredients

• For the pork topping:
• 250 g pork mince
• 2 tbsp cooking oil
• 2 tsp ginger, minced
• 2 scallions
• 1/4 cup Sui Mi Ya Cai / preserved mustard green
• 2 tsp dark soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp soy sauce
• For the Dan Dan sauce:
• 2 tbsp sesame paste
• 3 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 1 tbsp Chinese black vinegar
• 2 tsp sugar
• 2 cloves garlic, minced
• 4 tbsp Szechuan peppercorn oil
• 1/2 tsp MSG
• For the noodles & assembly:
• 2 servings fresh Chinese wheat noodles (or lo mein, hand-pulled noodles, or spaghetti as a substitute)
• Bok choy or choy sum (for blanching)
• Crushed peanuts (for garnish)
• Scallions (for garnish)
• Extra Sichuan chili oil

Steps

1. In a pan, add the pork and cook until it is lightly browned. Then add ginger, scallions (white part), and Sui Mi Ya Cai. Sauté for 2 minutes or until fragrant.
2. Add Shaoxing wine, soy sauce, and dark soy sauce. Give it a good mix until the pork turns a dark brown color. Set aside.
3. Cook the noodles according to package instructions.
4. In a bowl, whisk the sesame paste, light soy sauce, dark soy sauce, sesame oil, Chinese black vinegar, sugar, salt, garlic, and Szechuan peppercorn oil.
5. Add the noodles to the sauce and give it a good mix.
6. Add the pork on top of the noodles.
7. Garnish with spring onions, crushed peanuts, sesame seeds, and more Szechuan peppercorn oil. Enjoy!