Dan Dan Noodles (担担面)

Prepare the Sauce

Notes: To make the sauce creamier and balance the spiciness, it is recommended to use Chinese sesame paste. The best way to mix the sauce is to add the sesame paste first, then mix in the liquid ingredients little by little, whisking until fully blended.

Ingredients

1/3 cup Chinese sesame paste (or unsweetened natural peanut butter)

1/3 cup light soy sauce (or soy sauce)

1/4 cup Chinkiang vinegar

4 cloves garlic, finely minced

2 green onion, finely minced

2 tablespoons honey (or agave syrup)

1/2 to 1 teaspoon Sichuan peppercorns, toasted and grounded

Instructions

Whisk the sesame paste and light soy sauce together in a bowl until fully incorporated.

Add the Chinkiang vinegar and continue stirring until mixed.

Mix in the garlic, green onion, honey, and Sichuan peppercorns.

Prepare the Pork Topping

Notes: To properly prepare the pork, you need to 'overcook' it. Cook until the liquid has fully evaporated and the pork turns a dark brown color. The pork bits should be a bit chewy and have an almost-crispy texture when hot.

Ingredients

1 tablespoon peanut oil (or vegetable oil)

1 lb ground pork

1 tablespoon minced ginger

2 green onions, chopped

1 1/2 tablespoons fermented black beans, rinsed and chopped

1/2 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)

2 tablespoons Shaoxing wine (or dry sherry)

1/2 teaspoon sugar

Instructions

Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the pork and cook, stirring until the surface is lightly browned.

Turn to medium heat. Add the ginger, green onion, fermented black beans, Sui Mi Ya Cai, cooking wine, and sugar.

Continue to cook, chopping the pork into small pieces, until all the liquid has evaporated and the pork turns a dark brown color.

Transfer to a bowl and set aside.

Cook Noodles and Vegetables

Notes: You can use the same water from boiling the noodles to quickly blanch the vegetables.

Ingredients

14 oz Dan Dan noodles (or thin wheat noodles)

1 small batch leafy green vegetables, roughly chopped (spinach, choy sum, baby bok choy etc.)

Instructions

Cook the noodles according to package instructions.

Briefly blanch the leafy green vegetables, drain, and set aside.

Assemble and Serve

Notes: Assemble each bowl individually. You can add chili oil according to your own spice preference. This dish can be served hot or cold.

Ingredients

1/3 cup roasted peanuts, crushed

Homemade chili oil, to taste

chopped green onion (for garnish)

toasted ground Sichuan peppercorn (for garnish)

Instructions

For each noodle bowl, add 1/4 cup of the prepared sauce.

Add chili oil according to your taste.

Add the cooked noodles, then top with a few spoonfuls of the cooked pork and blanched green veggies.

Garnish with peanut crumbles and chopped green onion.

Sprinkle with a pinch of toasted ground Sichuan peppercorn if desired.

Serve hot or cold.