Dan dan mian (Spicy Sichuan noodles)

Step 1/6

• 20 g roasted peanuts
• 1 bok choy

• cutting board
• knife

Roughly chop peanuts and set aside. Cut off the bottom of the bok choy, separate the leaves, and set aside.

Step 2/6

• Sichuan peppercorn

• frying pan
• mortar and pestle

Toast the Sichuan peppercorns in a frying pan until fragrant. Let cool, then add to a mortar and pestle and grind into a fine powder.

Step 3/6

• 150 g ground pork
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 25 g preserved mustard greens (Sichuanese ya cai)
• peanut oil (for frying)

• frying pan
• rubber spatula

Heat peanut oil in a frying pan over medium-high heat. Add ground pork and fry. When the pork is brown, add Shaoxing wine, and some of the light soy sauce. Fry for 5 – 8 min., or until pork is dark brown, crisp, and dry. Add ya cai and fry for approx. 3 min. more. Remove from heat and set aside.

Step 4/6

• 200 g fresh Asian wheat noodles (thin)
• 2 tsp toasted sesame oil

• pot
• colander

Cook noodles according to package instructions, adding bok choy when the noodles are nearly done. Drain, set blanched bok choy aside, and toss the noodles with half the sesame oil so they don’t stick.

Step 5/6

• 4 tsp Chinese sesame paste
• 2 tsp light soy sauce
• 2 tsp dark rice vinegar
• 2 tsp spicy chili crisp

• 2 bowls

In a small serving bowl, mix together half the sesame paste and half the remaining sesame oil. Add half the remaining light soy sauce, half the dark rice vinegar, half the chili crisp, and a pinch of the ground szechuan pepper. Repeat in another small serving bowl for the second portion.

Step 6/6

Divide the noodles and bok choy among the serving bowls and top with pork and chopped peanuts. Enjoy!

Enjoy your meal!