Dan Dan Noodles (Sichuan)

Method9 steps

1. 1

   Step 1: Trim and wash both measured scallions. Slice their white and light stem parts for the pork and keep the dark green parts separately for the final garnish. Heat the wok or pan for about 1 minute, then add all 2 tbsp cooking oil. Add all 250 g pork mince and let it sit undisturbed for 1–2 minutes, until its underside begins to brown, then break it into small crumbles. Keep the prepared scallion parts separate until their named uses.

   Start browning pork after adding it to the hot pan · 2 minUses Both measured scallions, separated into whites/light stems and reserved greens now · 2 tbsp cooking oil · 250 g raw pork mince

   
2. 2

   Step 2: To the earlier lightly browned crumbled pork, add all 2 tsp minced ginger, the prepared whites and light stems from both scallions, and all ¼ cup Sui Mi Ya Cai preserved mustard greens. Stir-fry for 2 minutes, until fragrant.

   Stir-fry pork with ginger scallion and mustard greens · 2 minUses All earlier lightly browned pork and the same cooking oil · 2 tsp minced ginger · All prepared white and light stem parts from the two measured scallions · ¼ cup Sui Mi Ya Cai

3. 3

   Step 3: Add all 2 tbsp Shaoxing wine, the separate 2 tsp pork soy sauce and 2 tsp pork dark soy sauce to the aromatic pork. Stir-fry for another 3–4 minutes, until the pork is deeply browned and fully cooked through. Check that it reaches at least 71°C (160°F), continuing as needed. Transfer the finished pork topping to a bowl and keep it for assembly.

   Finish seasoned pork until fully cooked · 4 minUses All earlier aromatic pork mixture · 2 tbsp Shaoxing wine · 2 tsp pork soy sauce · 2 tsp pork dark soy sauce

   
4. 4

   Step 4: Before cooking the noodles, whisk all 2 tbsp Chinese sesame paste, 3 tbsp light soy sauce, the separate 1 tsp sauce dark soy sauce, 1 tsp sesame oil, 1 tbsp Chinese black vinegar, 2 tsp sugar, both minced garlic (2 clove) cloves, 4 tbsp Sichuan peppercorn oil and ½ tsp MSG until smooth. Taste and add sauce salt only if needed. If the mixture is too thick, loosen it with a little of the separate warm sauce water.

   Uses 2 tbsp roasted Chinese sesame paste · 3 tbsp light soy sauce · 1 tsp dark soy sauce (for the sauce) · 1 tsp sesame oil · 1 tbsp Chinese black vinegar · 2 tsp sugar · 2 clove garlic, minced · 4 tbsp Sichuan peppercorn oil

5. 5

   Step 5: Cover the mixed sauce and let it stand for at least 10–15 minutes to let the flavours meld. Cook the fresh noodles near the end of this wait, so assembly can follow as soon as both the sauce rest and noodle cooking are complete.

   Rest the mixed sauce before assembly · 15 minUses All earlier mixed sesame-peppercorn sauce

6. 6

   Step 6: Bring the separate noodle water to a full boil in a large pot and add its 1 pinch salt. Wash and trim the bok choy or chosen choy sum. Cook the two portions of fresh wheat noodles according to their package instructions, stirring to prevent sticking and checking that they remain slightly firm. In the final 30 seconds, add the greens to blanch. Before draining, ladle off ½ cup of the actual noodle cooking water and hold it separately. Drain all the noodles and greens and assemble promptly once the sauce’s rest is complete.

   Uses Enough noodle boiling water for the pot; quantity unspecified · 1 pinch separate noodle-water salt · Both portions of noodles; portion mass unspecified · The selected washed trimmed bok choy or choy sum; amount unspecified

7. 7

   Step 7: As soon as the noodles and greens are drained and the sauce rest is complete, toss all the warm noodles and greens with the complete rested sesame-peppercorn sauce. Add a little of the earlier reserved ½ cup noodle water only as needed to coat the strands smoothly; some of that reserved water may remain unused.

   Uses All earlier freshly cooked noodles and blanched greens · All earlier mixed sauce after its ten-to-fifteen-minute rest · A little from the actual earlier reserved ½ cup noodle water, only as needed

8. 8

   Step 8: Divide the complete sauced noodles and greens into 3 bowls. Top them with all the earlier fully cooked seasoned pork, dividing the complete topping across the bowls.

   Uses All earlier sauced noodles and blanched greens · All earlier fully cooked pork topping

9. 9

   Step 9: Finish the bowls with the prepared dark green scallion parts reserved at the beginning and the crushed roasted peanuts. Add the optional additional chopped scallions, sesame seeds and extra Sichuan chili oil if desired. Mix the topping and sauce through the noodles and serve promptly.

   Uses All three earlier noodle bowls with the complete cooked pork topping · All dark green parts reserved from the same two measured scallions · Crushed roasted peanuts for garnish; amount unspecified · Optional additional chopped garnish scallions · Optional garnish sesame seeds · Optional extra Sichuan chili oil for finishing