Dan Dan Noodles (擔擔麵)

Ingredients

For the Sauce

• 1/4 cup of vegetable oil
• 1 tablespoon of Sichuan chili powder (moderate heat)
• 2 teaspoons of finely ground Sichuan peppercorn
• 1/4 teaspoon of ground cinnamon
• 2 tablespoons of soy sauce
• 2 teaspoons of Chinese black vinegar
• 2 teaspoons of sweet wheat paste (umami bomb made by fermenting wheat flour and salt)
• 1.5 teaspoons of Chinese sesame paste (similar to tahini but made from toasted sesame seeds)

For the Pork Topping

• 8 ounces of ground pork
• 2 teaspoons of Shaoxing wine
• 1 teaspoon of soy sauce
• 2 teaspoons of vegetable oil
• 3 minced garlic cloves
• 2 teaspoons of grated ginger
• 1/3 cup of ya cai (Sichuan pickle made by salting and fermenting a Chinese mustard plant)

Other Ingredients

• 2 small heads of baby bok choy (about 3 ounces each)
• 1 pound of Chinese wheat noodles (can substitute with ramen, Lo Mein, or dried Lo Mein)
• Scallions for garnish

Instructions

Sauce Preparation

1. In a 12-inch non-stick skillet or a 14-inch flat bottom wok, add vegetable oil.
2. Add Sichuan chili powder, Sichuan peppercorn, and ground cinnamon.
3. Set the burner to low and stir. Allow it to infuse for 10 minutes.
4. Transfer the infused oil to a bowl.
5. To the bowl, add soy sauce, Chinese black vinegar, sweet wheat paste, and Chinese sesame paste. Whisk together and set aside.

Pork Topping

1. In a bowl, mix ground pork with Shaoxing wine and soy sauce until evenly seasoned.
2. In the skillet, heat 2 teaspoons of vegetable oil over medium-high heat until shimmering.
3. Add the pork and flatten it into a single layer. Break the meat up into small clumps, aiming for about quarter-inch pieces. Cook until browned.
4. Push the pork to the side of the skillet, add 1 teaspoon of vegetable oil, minced garlic, and grated ginger. Cook until they start to brown.
5. Stir the garlic and ginger into the pork and set aside.

Bok Choy Preparation

1. Trim the bottom of the bok choy heads and let the outer leaves fall away. Split the core in half lengthwise.
2. In a pot with 4 quarts of water, cook the bok choy for about a minute or until it turns jade green. Remove and set aside.
3. In the same pot, cook the Chinese wheat noodles for about four minutes or until done. Drain and rinse with warm water to remove excess starch.

Assembly

1. Reheat the pork topping over medium heat and add ya cai. Warm for about two minutes.
2. In serving bowls, add a spoonful or two of the prepared sauce.
3. Add noodles, followed by the pork topping.
4. Arrange bok choy leaves on the side and sprinkle with scallions.