Dan Dan Noodles (担担面)

omnivorescookbook.com

akuhma

subheading: Noodle sauce:

⅓ cup Chinese sesame paste (or unsweetened natural peanut butter)

⅓ cup light soy sauce (or soy sauce)

¼ cup Chinkiang vinegar

4 cloves garlic , finely minced

2 green onion , finely minced

2 tablespoons honey (or agave syrup)

½ to 1 teaspoon Sichuan peppercorns , toasted and grounded (*footnote 2)

subheading: Pork topping:

1 tablespoon peanut oil (or vegetable oil)

1 lb (450 g) ground pork

1 tablespoon minced ginger

2 green onions , chopped

1 ½ tablespoons fermented black beans , rinsed and chopped

½ cup Sui Mi Ya Cai (Sichuan preserved mustard greens)

2 tablespoons Shaoxing wine (or dry sherry)

½ teaspoon sugar

subheading: To assemble:

⅓ cup roasted peanuts , crushed

14 oz (400 g) Dan Dan noodles (or thin wheat noodles)

1 small batch leafy green vegetables , roughly chopped (spinach, choy sum, baby bok choy etc.)

Homemade chili oil , to taste (*footnote 1)

Directions at omnivorescookbook.com

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