Classic Sichuan Dan Dan Noodles

Ingredients

• 10 oz dried thin wheat noodles
• 0.5 lb ground pork
• 0.25 cup Sui Mi Ya Cai (preserved mustard greens)
• 4 tbsp Sichuan chili oil with flakes
• 3 tbsp Chinese sesame paste (or tahini)
• 2 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tsp Sichuan peppercorn powder
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 stalks scallions, sliced
• 2 tbsp crushed roasted peanuts(optional)

Instructions

1. 1

   Heat a wok over medium-high heat with a splash of oil and brown the ground pork until crispy and fully cooked.

2. 2

   Add the Sui Mi Ya Cai to the pork and stir-fry for 2 minutes until fragrant, then set the meat mixture aside.

3. 3

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

4. 4

   Bring a large pot of water to a boil and cook the wheat noodles according to package instructions until al dente.

5. 5

   While noodles cook, heat the chicken broth in a small saucepan until simmering.

6. 6

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

7. 7

   Drain the noodles and divide them among the bowls, placing them directly onto the sauce mixture.

8. 8

   Top each bowl with a generous spoonful of the pork mixture, sliced scallions, and crushed peanuts before serving.