Dan Dan Noodles (担担面)

Ingredients

• 1 lb fresh egg noodles or ramen noodles
• 1 lb ground pork
• 1/4 cup Sichuan preserved mustard greens (ya cai), finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp vegetable oil
• 2-3 tbsp Sichuan chili oil with sediment
• 1.5 tbsp Chinese sesame paste or creamy peanut butter
• 1.5 tbsp light soy sauce
• 1 tbsp Chinkiang vinegar
• 0.5 tsp sugar
• 0.5 tsp Sichuan peppercorn powder
• 1 clove garlic, minced
• 0.25 cup scallions, chopped

Instructions

1. Prepare the pork topping: Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned and crumbly, breaking up any large pieces. Drain excess fat.
2. Add minced garlic and grated ginger to the pork. Stir-fry for 1 minute until fragrant. Stir in Shaoxing wine and light soy sauce. Add the chopped ya cai and continue to stir-fry for 2-3 minutes until well combined and slightly caramelized. Set aside.
3. Prepare the sauce: In four separate serving bowls, combine the Sichuan chili oil, sesame paste (or peanut butter), light soy sauce, Chinkiang vinegar, sugar, Sichuan peppercorn powder, and minced garlic. Divide evenly.
4. Cook the noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente (usually 2-4 minutes for fresh noodles).
5. Drain the noodles, reserving about 1/2 cup of the hot noodle water. Add 1-2 tablespoons of the hot noodle water to each sauce-filled bowl to help loosen the sauce.
6. Divide the cooked noodles among the four bowls. Top generously with the prepared pork topping.
7. Garnish with chopped scallions. Toss thoroughly before eating to coat the noodles evenly with the sauce.

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