Dan Dan Noodles (担担面) — Sichuan Noodles with Spicy Sesame-Chili Pork Sauce

• 480 gfresh Chinese wheat noodles
• 250 gground pork shoulder (20 percent fat preferred)
• 80 gSichuan ya cai preserved mustard greens (finely chopped)
• 1 tbspneutral cooking oil
• 1 tbspShaoxing wine
• 1 tbsplight soy sauce
• 1 tspdark soy sauce
• 1 tspgranulated sugar
• 80 gChinese sesame paste
• 4 tbspSichuan chili oil with sediment
• 2 tbspChinkiang black vinegar
• 2 clovegarlic (finely grated)
• 1 inchfresh ginger (peeled and finely grated)
• 1.5 tsptoasted Sichuan peppercorns (finely ground)
• 0.5 tspfine sea salt
• 120 mlhot noodle cooking water
• 3scallions (thinly sliced)
• 40 groasted peanuts (roughly crushed)

Instructions

1. 1

   Stir the Chinese sesame paste thoroughly in its jar before measuring, because the solids and oil often separate. In a bowl, whisk the sesame paste, chili oil, light soy sauce, black vinegar, garlic, ginger, ground Sichuan peppercorns, sugar, and salt until the sauce looks glossy and thick.

2. 2

   Heat a wok or heavy skillet over medium-high heat, then add the neutral oil and swirl to coat the surface. Add the ground pork and fry for 6 to 8 minutes, breaking it into small granules, until the meat loses moisture and begins to brown at the edges.

3. 3

   Add the chopped ya cai to the pork and stir-fry for 2 minutes so its briny aroma seasons the fat. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and sugar, then cook for 2 more minutes until the pork is dark, fragrant, and slightly crisp.

4. 4

   Bring 3 l of water to a rolling boil in a large pot and cook the fresh wheat noodles for 2 to 3 minutes, or according to the package timing for a springy texture. Before draining, ladle 120 ml of the hot noodle cooking water into the sauce and whisk until pourable but still creamy.

5. 5

   Divide the sauce evenly among 4 warmed serving bowls, placing it at the bottom in the Sichuan style rather than coating the noodles in advance. Drain the noodles well, divide them over the sauce, and top each bowl with one-quarter of the pork and ya cai mixture.

6. 6

   Finish each bowl with sliced scallions and crushed roasted peanuts. Serve immediately and instruct diners to stir from the bottom for 20 to 30 seconds, so the chili oil, sesame paste, pork, and noodles form a clinging sauce.