Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork)

Steps

For the Sauce

1. 1

   Heat 1/4 cup vegetable oil, 1 tablespoon Sichuan chili powder, 2 teaspoons ground peppercorns, and 1/4 teaspoon cinnamon in a 14-inch wok or 12-inch nonstick skillet over low heat for 10 minutes.

   Start 10-minute timer
2. 2

   Using a rubber spatula, transfer the oil mixture to a bowl. Do not wash the wok.

3. 3

   Whisk 2 tablespoons soy sauce, 2 teaspoons vinegar, 2 teaspoons sweet wheat paste, and 1 1/2 teaspoons sesame paste into the oil mixture until combined. Divide the sauce evenly among 4 shallow serving bowls.

For the Noodles

4. 4

   Bring 4 quarts of water to a boil in a large pot.

5. 5

   While the water comes to a boil, combine 8 ounces ground pork, 2 teaspoons Shaoxing wine, and 1 teaspoon soy sauce in a medium bowl. Toss with your hands until well combined and set aside.

6. 6

   Working with 1 head of bok choy at a time, trim the base (larger leaves will fall off) and halve lengthwise through the core. Rinse well.

7. 7

   Heat 2 teaspoons of vegetable oil in the now-empty wok over medium-high heat until shimmering.

8. 8

   Add the reserved pork mixture and use a rubber spatula to smear it into a thin layer across the surface of the wok.

9. 9

   Break up the meat into 1/4-inch chunks with the edge of the spatula and cook, stirring frequently, until the pork is firm and well browned, about 5 minutes.

   Start 5-minute timer
10. 10

    Push the pork mixture to the far side of the wok. Add 3 minced garlic cloves, 2 teaspoons grated ginger, and the remaining 1 teaspoon of oil to the cleared space.

    Start 3-minute timer
11. 11

    Cook, stirring constantly, until the garlic mixture begins to brown, about 1 minute. Stir to combine the pork mixture with the garlic mixture, then remove the wok from the heat.

    Start 1-minute timer
12. 12

    Add the bok choy to the boiling water and cook until the leaves are vibrant green and the stems are crisp-tender, about 1 minute.

    Start 1-minute timer
13. 13

    Using a slotted spoon or spider skimmer, transfer the bok choy to a plate and set aside.

14. 14

    Add 1 pound of fresh noodles to the boiling water and cook, stirring often, until almost tender (the center should still be firm with a slightly opaque dot).

15. 15

    Drain the noodles and rinse under hot running water, tossing with tongs, for 1 minute to remove surface starch. Drain well.

    Start 1-minute timer
16. 16

    Divide the noodles evenly among the 4 prepared bowls containing the sauce.

17. 17

    Return the wok with the pork mixture to medium heat. Add 1/3 cup ya cai and cook, stirring frequently, until warmed through, about 2 minutes.

    Start 2-minute timer
18. 18

    Spoon equal amounts of the pork and ya cai topping over the noodles in each bowl.

19. 19

    Divide the bok choy evenly among the bowls, shaking to remove excess moisture as you portion. Top with sliced scallions.

20. 20

    Serve immediately, instructing diners to stir all components together thoroughly before eating.