INGREDIENTS

The Meat Mixture

3 tps oil, divided

8 oz. ground pork

2 tsp hoisin sauce 

2 tsp shaoxing wine 

1 tsp dark soy sauce 

1/2 tsp five spice powder 

1/3 c sui mi ya cai (pickled vegetables)

The Sauce:       

2 Tb tahini

3 Tb soy sauce 

2 tsp sugar

1/4 tsp five spice powder 

1/2 tsp Sichuan peppercorn powder (grind whole Sichuan peppercorns in a mortar and pestle)

1/4 c chili oil

2 cloves garlic, very finely minced

¼ cup hot cooking water from the noodles

Noodles, Vegetables, and Assembly

8 oz fresh or dried white noodles 

4-6 baby bok choy

chopped peanuts

chopped scallion (optional)

INSTRUCTIONS

To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork.

Add the hoisin sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. 

Heat the other 2 teaspoons of oil in the wok over medium heat, and sauté the sui mi ya ci for a few minutes. Set aside.

To make the sauce: mix together all the ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.

To prepare the noodles and veggies: cook the noodles according to the package directions, then drain, reserving the water. Blanch the greens in the noodle water, and drain.

To assemble: divide the sauce among six bowls (or four if you want larger servings). Add the noodles and leafy greens to the bowl. Add the cooked pork and sui mi ya cai over the top.

Sprinkle with chopped peanuts and scallions over your Dan Dan Noodles if you like, and mix everything together. Enjoy!

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For the original recipe, visit The Woks of Life at: https://thewoksoflife.com/dan-dan-noodles/#recipe