Authentic Sichuan Dan Dan Noodles

Ingredients

• 400 grams Fresh thin wheat noodles
• 200 grams Ground pork
• 50 grams Sui Mi Ya Cai (preserved mustard greens)
• 4 tablespoons Sichuan chili oil with flakes
• 3 tablespoons Roasted sesame paste (Chinese style)
• 2 tablespoons Light soy sauce
• 1 teaspoon Sichuan peppercorn powder
• 3 cloves Garlic, minced
• 1 cup Chicken stock
• 1 tablespoon Shaoxing rice wine
• 2 stalks Green onions, sliced
• 2 tablespoons Peanuts, crushed(optional)

Instructions

1. 1

   Heat a wok with a little oil and fry the ground pork until browned and crispy.

2. 2

   Add the Shaoxing wine and Sui Mi Ya Cai to the pork, stir-frying for 2 minutes until fragrant, then set aside.

3. 3

   In a small bowl, whisk together the sesame paste, soy sauce, chili oil, minced garlic, and Sichuan peppercorn powder until smooth.

4. 4

   Bring the chicken stock to a simmer in a separate pot to use as the noodle base.

5. 5

   Boil the wheat noodles in a large pot of water according to package instructions until al dente.

6. 6

   Divide the sauce mixture into four serving bowls and pour 1/4 cup of hot chicken stock into each bowl to emulsify the sauce.

7. 7

   Drain the noodles and divide them among the bowls, tossing slightly to coat in the sauce.

8. 8

   Top each bowl with the crispy pork mixture, crushed peanuts, and sliced green onions.