Dan Dan Noodles

• 1 lb thin wheat noodles
• 0.5 lb ground pork
• 2 tbsp sesame paste or tahini
• 4 tbsp chili oil with flakes
• 2 heads baby bok choy
• 2 tbsp preserved mustard greens (ya cai)
• 1 tsp ground Sichuan peppercorns

Instructions

1. 1

   Cook the noodles according to package instructions. Blanch the bok choy in the same boiling water during the last minute. Drain and set aside.

2. 2

   In a wok over medium-high heat, add a little oil and stir-fry the minced pork until browned and crispy.

3. 3

   Add the preserved mustard greens (Sui Mi Ya Cai) and stir-fry for another minute.

4. 4

   Make the sauce: In each serving bowl, mix soy sauce, sesame paste (or tahini), chili oil, ground Sichuan peppercorns, sugar, and minced garlic.

5. 5

   Add a ladle of hot noodle water or chicken stock to each bowl to loosen the sauce base.

6. 6

   Divide the hot noodles and bok choy into the bowls.

7. 7

   Top with the crispy pork mixture and garnish with chopped peanuts and scallions. Mix well before eating.