Dan dan noodles
Wheat noodles in a nutty, numbing sauce of sesame paste, chili oil and black vinegar, topped with crisp fried pork and preserved mustard greens.
Method
- 1
Toast the Sichuan peppercorns in the dry pan over low heat until fragrant, then grind to a fine powder.
- 2
Heat the oil in the wok over medium-high heat and fry the pork, breaking it up, until the liquid has gone and it is browned and crisp.
- 3
Add the Shaoxing wine, dark soy sauce and preserved greens and stir-fry until fragrant and dry.
- 4
In a bowl, whisk the sesame paste, chili oil, soy sauce, black vinegar, sugar, garlic and ground Sichuan pepper. Divide between 4 serving bowls.
- 5
Bring a large pot of water to the boil and blanch the bok choy until bright green, then lift it out with tongs.
- 6
Cook the noodles in the same water until just tender.
- 7
Stir 2 to 3 tbsp of the hot noodle water into each bowl to loosen the sauce.
- 8
Drain the noodles and divide them between the bowls. Top with the bok choy, crisp pork, peanuts and spring onion.
- 9
Toss everything together at the table so the sauce coats every strand.
Notes
- Chinese sesame paste is made from toasted seeds and tastes deeper than tahini. If using tahini, add a few drops of sesame oil to the sauce.
- Preserved mustard greens add savoury depth. If you cannot find them, use finely chopped pickled mustard greens or a little extra soy sauce.
Equipment
Wok, Large pot, Small dry frying pan, Pestle and mortar, Mixing bowl, Tongs