Spicy Beef Dan Dan Noodles

Ingredients

• 12 ounces dried wheat noodles
• 1 pound lean ground beef
• 3 tablespoons Doubanjiang (Sichuan broad bean paste)
• 4 tablespoons Chinese sesame paste (tahini as substitute)
• 3 tablespoons Sichuan chili oil with flakes
• 2 tablespoons light soy sauce
• 1 teaspoon Sichuan peppercorn powder
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup chicken broth
• 0.25 cup Sui Mi Ya Cai (preserved mustard greens)(optional)
• 2 stalks green onions, sliced

Instructions

1. 1

   In a small bowl, whisk together the sesame paste, soy sauce, chili oil, and Sichuan peppercorn powder until smooth to create the base sauce.

2. 2

   Heat a wok or large skillet over medium-high heat with a splash of oil, then add the ground beef, breaking it into small crumbles.

3. 3

   Once the beef is browned, add the garlic, ginger, and the extra broad bean paste (Doubanjiang); stir-fry for 2 minutes until the oil turns red and fragrant.

4. 4

   Stir in the Sui Mi Ya Cai if using, and cook for another minute to incorporate the salty flavor into the beef mixture.

5. 5

   Pour in the chicken broth and bring to a simmer, allowing the sauce to thicken slightly and darken for about 5 minutes.

6. 6

   While the sauce simmers, boil a large pot of water and cook the wheat noodles according to package directions until al dente.

7. 7

   Divide the sesame base sauce into four serving bowls and add a ladle of the hot noodle cooking water to each bowl to thin the base.

8. 8

   Drain the noodles and place them into the bowls, topping generously with the spicy beef mixture and fresh green onions.