Sichuan Dan Dan Noodles

• Black vinegar1 tbsp Chinese black vinegar (Chinkiang vinegar)
• Garlic2 cloves garlic, minced
• Soy sauce2 tbsp light soy sauce
• Peanuts2 tbsp roasted peanuts, crushed
• Chili oil2-3 tbsp chili oil with flakes (to taste)
• Sichuan peppercorn powder1 tsp Sichuan peppercorn powder
• Sesame paste1 tbsp Chinese sesame paste (or tahini)
• Sugar1 tsp sugar
• Chicken broth2 tbsp chicken broth (or water)
• Ground pork150g ground pork
• Cooking oil1 tbsp cooking oil
• Scallions2 scallions, chopped
• Noodles200g Chinese wheat noodles (fresh or dried)
• Preserved mustard greens2 tbsp sui mi ya cai (Sichuan preserved mustard greens), finely chopped

How to Make It

• 1

  First, prepare the essential noodle sauce in two serving bowls. In each bowl, combine 1.5 tablespoons of chili oil, 0.5 teaspoon of Sichuan peppercorn powder, 1 tablespoon of light soy sauce, 0.5 tablespoon of Chinese black vinegar, 0.5 tablespoon of Chinese sesame paste, 0.5 teaspoon of sugar, 1 minced garlic clove, and 1 tablespoon of chicken broth. Whisk vigorously until the paste is smooth and the ingredients are well integrated.

• 2

  Next, prepare the flavorful pork topping. Heat 1 tablespoon of cooking oil in a wok or frying pan over medium-high heat. Add the 150g ground pork and stir-fry, breaking it apart with your spatula, until it's fully cooked and beautifully crispy, typically about 6-8 minutes. The pork should be golden brown with no pink visible.

• 3

  Once the pork is cooked, stir in the 2 tablespoons of finely chopped sui mi ya cai (Sichuan preserved mustard greens) with the pork for about 1 minute. This infuses the greens with the pork fat and develops their savory notes. Remove from heat and set aside.

• 4

  Bring a large pot of water to a rolling boil. Add the 200g Chinese wheat noodles and cook according to package instructions until al dente, usually 2-4 minutes for fresh noodles or 5-7 minutes for dried. They should be tender but still have a slight chew.

• 5

  Using a spider or tongs, immediately transfer the hot cooked noodles directly into the prepared sauce bowls, allowing a little of the starchy noodle water to carry over. This helps to emulsify the sauce and create a smoother consistency.

• 6

  Toss the noodles thoroughly with the sauce using chopsticks or tongs, ensuring every strand is coated in the rich, aromatic dressing. You want to see the sauce clinging beautifully to the noodles.

• 7

  Divide the crispy ground pork and sui mi ya cai mixture evenly over the top of each bowl of noodles. Garnish generously with the 2 tablespoons of crushed roasted peanuts and the 2 chopped scallions. Serve immediately while hot, encouraging diners to give it one final good stir before diving in!