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

Ingredients

• 0.5 cup neutral oil (such as vegetable or canola oil)
• 3 tbsp Sichuan chili powder (can substitute gochugaru)
• 1 tbsp Sichuan peppercorns (ground)
• 0.25 tsp ground cinnamon
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar (substitute for Chinese black vinegar)
• 1 tbsp hoisin sauce (substitute for Chinese sweet wheat paste)
• 1 tbsp tahini (substitute for Chinese sesame paste)
• 8 oz ground pork
• 3 garlic (cloves, minced)
• 1 tbsp fresh ginger (grated)
• 0.25 cup ya cai (Sichuan preserved mustard greens)
• 1 lb baby bok choy (trimmed and halved lengthwise)
• 1 lb fresh thin Chinese wheat noodles (can substitute fresh lo mein or ramen)

Steps

1. 1

   Prepare the chili oil base by combining 1/2 cup neutral oil, 3 tablespoons Sichuan chili powder, 1 tablespoon ground Sichuan peppercorns, and 1/4 teaspoon cinnamon in a small saucepan. Heat gently over low heat for 10 minutes to draw out the flavors and color.

2. 2

   Transform the oil into a sauce by whisking in 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 1 tablespoon hoisin sauce, and 1 tablespoon tahini until well combined. Set aside; the oil may separate naturally.

3. 3

   Prepare the pork topping by placing the ground pork in a wok or large skillet. Using a rubber spatula, smear the meat into a thin, even layer across the surface.

4. 4

   Sear the pork over high heat without moving it until a deep brown crust forms. Use the edge of the spatula to break the meat into very fine, crispy bits.

5. 5

   Add the minced garlic and grated ginger to the pork and stir-fry until fragrant, about 1 minute.

6. 6

   Stir in 1/4 cup of ya cai (preserved mustard greens) and cook for another minute until the mixture is well seasoned and crispy. Remove from heat and set aside.

7. 7

   Bring a large pot of water to a boil. Add the prepared baby bok choy and blanch for about 1 minute until the leaves are bright green and the stems are crisp-tender.

8. 8

   Remove the bok choy with a slotted spoon or tongs and transfer to a plate. Do not discard the boiling water.

9. 9

   In the same boiling water, cook the noodles according to package instructions until springy and chewy.

10. 10

    Drain the noodles and rinse them thoroughly under cold running water to remove excess surface starch and prevent sticking.

11. 11

    To assemble (the 'ban' method), divide the chili sauce among four bowls. Top with a portion of noodles, followed by a mound of the crispy pork mixture and the blanched bok choy.

12. 12

    Serve immediately, instructing diners to use chopsticks to toss all the components together before eating.

Notes

If using dried lo mein noodles instead of fresh, use only 8 ounces. Rinsing the noodles after cooking is essential to prevent them from becoming a doughy mass. Ya cai is a specific Sichuan fermented mustard green that provides a unique funk; while hard to substitute, it is shelf-stable and worth seeking out at Asian markets.

Nutrition per serving

• Main Course
• Spicy
• Noodles
• Pork
• Sichuan
• Stir-fried