Dan Dan Noodles with Handmade Chili Oil

Ingredients

• 250 g wheat noodles (fresh or dried)
• 200 g ground pork
• 1 tsp Sichuan peppercorns
• 20 g dried chilies (for chili oil)
• 150 ml neutral oil (for chili oil and frying)
• 3 tbsp Chinese sesame paste (or tahini)
• 3 tbsp soy sauce
• 2 tbsp Chinkiang black vinegar
• 3 tbsp sui mi ya cai (preserved mustard greens) or chopped zha cai
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 4 tbsp chicken stock
• 2 scallions, sliced
• 2 tbsp crushed roasted peanuts(optional)

Instructions

1. 1

   Make the chili oil: coarsely grind the dried chilies and 1/2 tsp Sichuan peppercorns, place in a heatproof bowl. Heat the oil to 180°C (350°F), let cool 2 minutes, then pour over the chili flakes. Stir and let steep 30 minutes while preparing the rest (this is the bulk of prep time).

2. 2

   Make the noodles: mix 150 g flour with 75 ml water and a pinch of salt, knead 10 minutes until smooth, rest 20 minutes covered, then roll and cut into thin noodles (or use store-bought to save time).

3. 3

   Toast the remaining Sichuan peppercorns in a dry pan 1 minute, then grind. Heat 1 tbsp oil in a skillet, add the ground pork, and fry 5 minutes until browned. Add garlic, ginger, Shaoxing wine, preserved vegetables, 1 tbsp soy sauce, and sugar; cook 3 more minutes. Set aside.

4. 4

   Whisk the sauce: sesame paste, remaining 2 tbsp soy sauce, black vinegar, ground Sichuan peppercorn, 3 tbsp of the homemade chili oil, and chicken stock until smooth and pourable.

5. 5

   Cook the noodles in boiling water 3-4 minutes until just tender. Drain well.

6. 6

   Divide the sauce between two bowls, add the hot noodles, top with the pork mixture, extra chili oil to taste, scallions, and peanuts. Toss thoroughly before eating.