DAN DAN NOODLES

INGREDIENTS

Chili Oil

  • 2 tablespoons Sichuan peppercorns
  • 1 cinnamon stick
  • 2 star anise
  • 1 cup oil
  • 1/4 cup crushed red pepper flakes

Meat and Sui Mi Ya Cai

  • 3 teaspoons oil
  • 8 oz. ground pork (225g)
  • 2 teaspoons sweet bean sauce or hoisin sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon five spice powder
  • 1/3 cup sui mi ya cai

Sauce

  • 2 tablespoons sesame paste (tahini)
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon five spice powder
  • 1/2 teaspoon Sichuan peppercorn powder (ground whole Sichuan peppercorns)
  • 1/2 cup prepared chili oil
  • 2 cloves garlic, very finely minced
  • 1/4 cup hot cooking water from the noodles

Noodles & Vegetables

  • 1 pound fresh or dried white noodles (450g, medium thickness)
  • 1 small bunch leafy greens (spinach, bok choy, or choy sum)
  • Chopped peanuts
  • Chopped scallion (optional)

PREPARATION

  1. Make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium-low heat, slowly heat to 325°F, then turn off the heat. Wait 6–7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need; store the extra in a glass jar in the refrigerator.
  2. Make the meat mixture: In a wok, heat 1 teaspoon of oil over medium heat and brown the ground pork. Add the sweet bean sauce, Shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid has evaporated, then set aside. Heat the remaining 2 teaspoons of oil in the wok over medium heat and sauté the sui mi ya cai for a few minutes. Set aside.
  3. Make the sauce: Mix together all the sauce ingredients. Taste and adjust the seasoning as desired. Loosen with additional hot water or add more Sichuan peppercorn powder if desired.
  4. Prepare the noodles and vegetables: Cook the noodles according to the package directions and drain. Blanch the greens in the noodle water and drain.
  5. Divide the sauce among six bowls, or four bowls for larger servings. Add the noodles and leafy greens, then top with the cooked pork and sui mi ya cai. Sprinkle with chopped peanuts and scallions, if desired.
  6. Mix everything together and enjoy.