Dan Dan Noodles July 14 2020, 2 Comments
- 1 tablespoon peanut oil (or vegetable oil)
- 1 lb (450 g) ground pork
- 1 tablespoon minced ginger
- 2 green onions , chopped
- 1 1/2 tablespoons fermented black beans , rinsed and chopped
- 1/2 cup mustard greens
- 2 tablespoons Dry Sherry
- 1/2 teaspoon sugar
- 1/3 cup roasted peanuts ( or almonds) , crushed
- 14 oz (400 g) Dan Dan noodles (or thin wheat noodles or rice noodles)
- 1 small batch leafy green vegetables , roughly chopped (spinach, choy sum, baby bok choy etc.)
- Chili oil , to taste (*footnote 1)
Whisk the sesame paste and light soy sauce together in a bowl until fully incorporated. Add the Rice vinegar. Continue stirring until mixed. Then mix in the garlic, green onion, honey, and Sichuan peppercorns.
Prepare the pork topping
Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the pork. Cook and stir until the surface is lightly browned.
Turn to medium heat. Add the ginger, green onion, fermented black beans, Mustard greens, cooking wine, and sugar. Cook and chop the pork into small pieces, until all the liquid has evaporated and the pork turns a dark brown colour. Transfer to a bowl and set aside.
Prepare the noodles
Cook the noodles according to instructions.
Briefly blanch the leafy green vegetables, drain, and set aside.
To assemble the noodle bowls
For each noodle bowl, add 1/4 cup of noodle sauce. Add the chili oil according to your taste. Add some noodles, then top with a few spoonfuls of the cooked pork and green veggies. Garnish with peanut or almond crumbles and chopped green onion. Sprinkle with a pinch of toasted ground Sichuan peppercorn, if you like the numbing taste.
Serve hot or cold.