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

Ingredients

• 0.25 cup vegetable oil (for the sauce)
• 1 tbsp Sichuan chili powder (substitute Korean red pepper flakes (gochugaru) if unavailable)
• 2 tsp Sichuan peppercorns (ground fine)
• 0.25 tsp ground cinnamon
• 2 tbsp soy sauce (for the sauce)
• 2 tsp Chinese black vinegar (or balsamic vinegar)
• 2 tsp sweet wheat paste (or hoisin sauce)
• 1.5 tsp Chinese sesame paste (or tahini)
• 8 oz ground pork
• 2 tsp Shaoxing wine (or dry sherry)
• 1 tsp soy sauce (for the pork mixture)
• 2 baby bok choy (small heads, about 3 ounces each)
• 1 tbsp vegetable oil (divided (2 tsp for pork, 1 tsp for aromatics))
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 lb fresh Chinese wheat noodles (can substitute fresh lo mein or ramen noodles, or 8 oz dried lo mein)
• 0.333 cup ya cai (Sichuan preserved mustard greens)
• 2 scallions (sliced thin on bias)

Steps

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.

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.

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.

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.

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.

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.

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.

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.

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.

Notes

If ya cai is unavailable, omit it and increase the soy sauce in the sauce mixture (Step 3) to 2 teaspoons. This dish can be served warm or at room temperature. Rinsing the noodles under hot water is essential to prevent them from sticking together.

Nutrition per serving

• main
• pork
• noodles
• spicy
• Sichuan
• street food
• dinner