Sichuan Dan Dan Noodles

Ingredients

• 12 ozfresh wheat ramen or udon noodles
• 3 tbspSichuan chili oil (with sediment)
• 3 tbsptahini or Chinese sesame paste
• 2 tbsplight soy sauce
• 1 tbspdark soy sauce
• 1 tbspChinkiang black vinegar
• 1 tspsugar
• 2 clovesgarlic, minced
• 1/2 cuplow-sodium chicken stock
• 1 cupground pork
• 2 tspShaoxing wine (or dry sherry)
• 1 tbspginger, minced
• 2 tbspya cai or Sichuan preserved vegetables, chopped
• 2 stalksgreen onion, sliced
• 1/4 cuproasted peanuts, crushed
• 1 pinchground Sichuan pepper

Instructions

1. 1
   Bring a large pot of water to a boil. Cook noodles according to package directions until al dente; drain and rinse briefly with hot water to remove excess starch.
2. 2
   Make the sauce: in a small bowl whisk together Sichuan chili oil, sesame paste, light soy sauce, dark soy sauce, black vinegar, sugar, minced garlic, and chicken stock until smooth. Set aside.
3. 3
   Heat 1 tablespoon chili oil in a skillet or wok over medium-high. Add ground pork and ginger; stir-fry, breaking up clumps, until pork is browned and slightly crispy, about 4–5 minutes.
4. 4
   Deglaze with Shaoxing wine. Add chopped preserved vegetables, cook 1 minute, then remove from heat.
5. 5
   Divide the sauce among four serving bowls. Add hot noodles and toss to coat.
6. 6
   Top each bowl with the crispy pork, sliced green onion, crushed peanuts, and a pinch of ground Sichuan pepper.
7. 7
   Serve immediately, mixing the toppings into the noodles at the table for maximum flavor and texture.