Traditional Sichuan Dan Dan Noodles

• •1.5 lb fresh wheat noodles (alkaline noodles recommended)
• •1 lb ground pork
• •0.5 cup Sichuan preserved mustard greens (Zha Cai), rinsed and minced
• •1 tablespoon Shaoxing wine
• •1 tablespoon light soy sauce
• •0.5 teaspoon sugar
• •1 tablespoon vegetable oil
• •1 tablespoon ginger, minced
• •1 tablespoon garlic, minced
• •8 tablespoon Sichuan chili oil with sediment
• •2 teaspoon Sichuan peppercorns, toasted and freshly ground
• •6 tablespoon light soy sauce
• •2 teaspoon dark soy sauce
• •6 tablespoon Chinkiang black vinegar
• •4 tablespoon toasted Chinese sesame paste
• •2 teaspoon sugar
• •4 teaspoon garlic, minced
• •8 tablespoon hot chicken stock or hot water
• •0.5 cup scallions, chopped
• •0.3 cup roasted peanuts, crushed (optional)
• •4 small heads baby bok choy or other blanched greens (optional)

Instructions

1. 1

   Prepare the Pork Topping: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry, breaking it up with a spoon, until it is browned and crispy, about 5-7 minutes. Drain any excess fat.

2. 2

   Add the minced ginger and 1 tablespoon of minced garlic to the pork. Stir-fry for 1 minute until fragrant. Add the minced Zha Cai and stir-fry for another 2 minutes.

3. 3

   Stir in the Shaoxing wine, 1 tablespoon light soy sauce, and 0.5 teaspoon sugar. Cook for 2-3 minutes until the liquid has evaporated and the pork is well-coated and flavorful. Set aside.

4. 4

   Prepare the Sauce Base (for each serving bowl): In each of 4 individual serving bowls, combine 2 tablespoons Sichuan chili oil, 0.5 teaspoon freshly ground Sichuan peppercorn powder, 1.5 tablespoons light soy sauce, 0.5 teaspoon dark soy sauce, 1.5 tablespoons Chinkiang black vinegar, 1 tablespoon toasted Chinese sesame paste, 0.5 teaspoon sugar, 1 teaspoon minced garlic, and 2 tablespoons hot chicken stock or hot water. Whisk well to combine until the sesame paste is smooth and fully incorporated.

5. 5

   Cook the Noodles: Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions until al dente, usually 2-3 minutes. If using optional greens, add them to the boiling water during the last minute of noodle cooking to blanch, then remove with tongs.

6. 6

   Drain the noodles thoroughly. Immediately divide the hot noodles among the 4 prepared serving bowls, placing them directly over the sauce base. Do not mix yet.

7. 7

   Assemble and Serve: Generously top each bowl of noodles with a portion of the prepared pork topping. Garnish with chopped scallions, crushed roasted peanuts (if using), and blanched greens (if using).

8. 8

   Serve immediately. Instruct diners to thoroughly mix all ingredients in their bowl before eating to evenly coat the noodles with the flavorful sauce.

Chef's Tips

• 💡The key to authentic Dan Dan noodles is fresh, high-quality ingredients. Especially important are freshly ground Sichuan peppercorns for the signature numbing sensation (ma la) and a good quality Sichuan chili oil with plenty of sediment.
• 💡Chinese sesame paste is made from roasted sesame seeds and has a much deeper, nuttier flavor than tahini (which is made from raw sesame seeds). Do not substitute tahini if you want an authentic taste.
• 💡Assemble the sauce in the bottom of the serving bowls BEFORE adding the hot noodles. This allows the heat from the noodles to warm and meld the flavors of the sauce.
• 💡Adjust the amount of chili oil and Sichuan peppercorn powder to your preferred spice and 'ma la' (numbing) level.
• 💡Mix the noodles vigorously in the bowl just before eating to ensure every strand is coated with the delicious sauce.