Dan Dan Noodles

Ingredients

• 12 ounces fresh wheat noodles (or dried, thin)
• 1 pound ground pork
• 2 tablespoons vegetable oil, divided
• 2 tablespoons sichuan preserved vegetable (ya cai), minced
• 1 tablespoon shaoxing wine
• 3 tablespoons chinese sesame paste (or tahini)
• 3 tablespoons soy sauce, divided
• 2 tablespoons black vinegar (chinkiang)
• 1/4 cup chili oil with sediment, plus more to taste
• 1 teaspoon ground toasted sichuan peppercorns
• 2 cloves garlic, minced
• 1/2 cup reserved hot noodle cooking water
• 1/3 cup finely chopped scallions
• 1/4 cup roasted peanuts, crushed
• 2 cups baby bok choy, halved

Instructions

1. Bring a large pot of water to a boil and blanch the bok choy for 1 to 2 minutes until bright green and just tender; remove with a slotted spoon and set aside, keeping the water boiling.
2. Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high heat, add the ground pork, and cook for 5 to 6 minutes, breaking it into small crumbles, until well browned and cooked through to 160 F internal.
3. Add the Shaoxing wine and preserved vegetable to the pork and stir-fry for 1 to 2 minutes until fragrant and any liquid evaporates; set aside off the heat.
4. In each of 4 serving bowls, whisk together 3/4 tablespoon sesame paste, 2 teaspoons soy sauce, 1 1/2 teaspoons black vinegar, 1 tablespoon chili oil, 1/4 teaspoon ground Sichuan peppercorn, and a scant 1/2 teaspoon minced garlic per bowl, thinning with about 2 tablespoons hot noodle water to a smooth, pourable sauce.
5. Cook the noodles in the boiling water according to package directions, about 3 to 4 minutes for fresh, until tender but still chewy.
6. Just before draining, scoop out and reserve 1 cup of the hot noodle water for loosening the sauce and noodles.
7. Drain the noodles well and divide among the 4 prepared bowls, placing them directly on top of the seasoned sauce.
8. Toss each bowl briefly to coat the noodles in the sauce at the bottom before adding toppings.
9. Top each bowl with a portion of the cooked pork, blanched bok choy, chopped scallions, and crushed peanuts.
10. Serve immediately with extra chili oil on the side, instructing diners to toss everything together thoroughly right before eating so the sauce coats every strand.

Nutrition

Calories	700
Protein	32 g
Fat	38 g
Carbs	58 g
Fiber	4 g
Sodium	1380 mg

Estimated per serving