Sichuan Dan Dan Noodles with Crispy Pork and Chili Oil

What you need

• 2 tsp Sichuan peppercorns
• 1 tbsp neutral oil
• 250 g (9 oz) minced pork, not too lean
• 1 tbsp Shaoxing wine
• 1 tsp dark soy sauce
• 40 g (1/3 cup) Sichuan preserved mustard greens, ya cai; leave out if unavailable
• 4 tbsp chili oil with its sediment, plus extra for serving
• 2 tbsp Chinese sesame paste, stirred well
• 3 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 2 tsp sugar
• 2 cloves garlic, finely grated
• 4 baby bok choy, halved
• 350 g (12 oz) fresh thin wheat noodles, or Chinese egg noodles
• 4 scallions, thinly sliced
• 4 tbsp roasted peanuts, crushed, optional

Method

Restated from the original video

1. 1

   Toast the peppercorns in a dry pan over medium-low heat until fragrant, 1-2 min. Grind them to a powder and set aside.

2. 2

   Bring a large pot of water to a boil for the noodles.

3. 3

   Heat the oil in a wok over medium-high heat. Add the pork and break it up with a spatula.

4. 4

   Fry, stirring, until the pork is cooked through and turns brown and crisp at the edges, 6-8 min.

5. 5

   Splash in the Shaoxing wine and dark soy and stir until absorbed, about 30 seconds.

6. 6

   Add the mustard greens and stir-fry for 1 min, then take the wok off the heat.

7. 7

   Divide the chili oil, sesame paste, light soy, vinegar, sugar, garlic and half the ground peppercorns between 4 bowls and stir each into a loose sauce.

8. 8

   Blanch the bok choy in the boiling water until just tender, about 1 min, then lift it out.

9. 9

   Cook the noodles in the same water until just tender, usually 2-3 min for fresh ones.

10. 10

    Add 2 tbsp of hot noodle water to each bowl and stir to loosen the sauce.

11. 11

    Drain the noodles and share them between the bowls.

12. 12

    Top with the pork, bok choy, scallions, peanuts and the rest of the peppercorns.

13. 13

    Serve with extra chili oil and tell everyone to toss the noodles through the sauce from the bottom before eating.

Imported from vikalinka.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.