Soupless Dry-Tossed Dan Dan

Ingredients

• 10 oz Dried wheat noodles
• 1/2 lb Ground pork
• 2 tsp Sichuan peppercorns, toasted and ground
• 3 tbsp Chili oil with flakes
• 2 tbsp Chinese sesame paste (tahini as sub)
• 2 tbsp Light soy sauce
• 1/4 cup Sui Mi Ya Cai (preserved mustard greens)
• 1 tbsp Shaoxing wine
• 3 cloves Garlic, minced
• 2 tbsp Roasted peanuts, crushed
• 2 stalks Green onions, sliced
• 1 tsp Sugar(optional)

Instructions

1. 1

   In a small bowl, whisk together the sesame paste, soy sauce, chili oil, sugar, and half of the ground Sichuan peppercorns until smooth.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Before draining, reserve 1/4 cup of the starchy noodle water and whisk it into your prepared sauce to loosen it.

6. 6

   Drain the noodles thoroughly and divide them into serving bowls.

7. 7

   Pour the concentrated sauce over the noodles and top with the pork mixture, minced garlic, and remaining Sichuan peppercorns.

8. 8

   Garnish with crushed peanuts and green onions, then toss vigorously before eating so every strand is coated.