Hand-Pulled Zucchini Noodle Dan Dan Mian

Ingredients

• 4 pieces Zucchini, large and firm
• 1 lb Ground pork
• 2 tsp Sichuan peppercorns, toasted and ground
• 0.25 cup Sui Mi Ya Cai (preserved mustard greens)
• 3 tbsp Chili flakes (Sichuan variety)
• 0.5 cup Avocado oil
• 2 tbsp Soy sauce (Tamari for gluten-free)
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 0.5 cup Chicken bone broth
• 2 stalks Green onions, sliced(optional)

Instructions

1. 1

   Prepare the chili oil: Heat avocado oil to 350F. Place chili flakes in a heat-proof bowl and carefully pour the hot oil over them. Let sit for 30 minutes to infuse, then strain if desired.

2. 2

   Spiralize the zucchini into thick noodles. Place them in a colander, sprinkle with a pinch of salt, and let sit for 20 minutes to draw out moisture. Pat thoroughly dry with paper towels.

3. 3

   In a wok over high heat, brown the ground pork until crispy. Add the Sui Mi Ya Cai, garlic, and ginger, sautéing for 3 minutes until fragrant.

4. 4

   Stir in the soy sauce, ground Sichuan peppercorns, and bone broth. Simmer for 5-7 minutes until the liquid reduces into a thick, concentrated sauce.

5. 5

   Flash-sear the zucchini noodles in a separate hot pan for only 60 seconds to warm them without making them mushy.

6. 6

   Divide noodles into four bowls. Top with a generous portion of the pork mixture, drizzle with the homemade nut-free chili oil, and garnish with green onions.