Sichuan Dan Dan Noodles

Instructions

1. Toast the Sichuan peppercorns in a dry skillet over medium heat for 2 minutes, until fragrant. Cool slightly, then grind to a fine powder.

2. Heat the neutral oil in the same skillet over medium-high heat. Add the pork and cook for 5 to 6 minutes, breaking it into small bits, until browned, slightly crisp and cooked through.

3. Add the preserved greens, Shaoxing wine and 1 tablespoon soy sauce and cook for 1 to 2 minutes, until the liquid is gone and the pork is savory and dry. Set aside.

4. In a small bowl, whisk the sesame paste, chili oil, remaining 2 tablespoons soy sauce, black vinegar, sugar, garlic and ground Sichuan pepper until smooth. Divide the sauce among 4 serving bowls.

5. Bring a large pot of water to a boil. Blanch the bok choy for 1 minute, until bright green, and lift it out with tongs.

6. Add the noodles to the same pot and cook according to the package directions, usually 2 to 4 minutes, until tender but springy.

7. Stir 2 to 3 tablespoons of the hot noodle water into each bowl of sauce to loosen it.

8. Drain the noodles and divide them among the bowls.

9. Top each bowl with the pork, bok choy, scallions and peanuts, and toss everything together at the table before eating.

Test kitchen tips

• Start with half the chili oil if you are sensitive to heat; you can always pass more at the table.
• Make the sauce and cooked pork up to 3 days ahead and refrigerate separately, then warm the pork and cook noodles fresh.
• If you cannot find Chinese sesame paste, use tahini plus 1/2 teaspoon toasted sesame oil for a closer roasted flavor.

Nutrition per serving

Calories

610

Protein

24g

Carbs

62g

Fat

30g

Fiber

5g

Sugar

5g

Sodium

1180mg

Nutrition values are estimates calculated per serving. See our disclaimer.