Dan Dan Noodles with Homemade Chili Oil

Ingredients

• 300 g fresh wheat noodles
• 200 g ground pork
• 1 tsp Sichuan peppercorns
• 3 tbsp crushed red pepper flakes
• 1/2 cup neutral oil
• 3 tbsp sesame paste
• 3 tbsp soy sauce
• 2 tbsp Chinkiang black vinegar
• 3 tbsp sui mi ya cai (preserved mustard greens)
• 4 cloves garlic
• 1 tbsp ginger
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 2 stalks green onions
• 1/4 cup chicken stock(optional)

Instructions

1. 1

   Make the chili oil: combine red pepper flakes and ground Sichuan peppercorns in a heatproof bowl. Heat the neutral oil to 180°C (350°F), let it cool 1 minute, then pour over the flakes. Stir and let steep 20 minutes while you prep.

2. 2

   Mince garlic and ginger, chop green onions, and rinse and drain the preserved vegetable.

3. 3

   Toast the sesame paste in a small dry pan over low heat for 2 minutes, then whisk it with soy sauce, black vinegar, sugar, and 2 tbsp of the finished chili oil (plus more to taste). Thin with chicken stock until pourable.

4. 4

   Heat 1 tbsp oil in a skillet over medium-high heat. Add garlic, ginger, and preserved vegetable and stir-fry 1 minute.

5. 5

   Add ground pork and Shaoxing wine, breaking it up, and cook 6-8 minutes until browned and slightly crispy. Season with 1 tbsp soy sauce and set aside.

6. 6

   Bring a large pot of water to a boil and cook the noodles according to package directions, 3-5 minutes, until just tender.

7. 7

   Divide the sauce between two warmed bowls. Drain the noodles, reserving a splash of noodle water if the sauce needs loosening, and add the hot noodles to the bowls.

8. 8

   Top with the minced pork mixture, drizzle generously with extra chili oil, scatter green onions over top, and serve immediately, tossing at the table.