Name: Sichuan Dan Dan Noodles in Spicy Broth
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 400 g chinese noodles; 0.8 l poultry stock; 200 g pak choi; 3 l water; 1 teaspoon salt; 300 g ground pork; 60 g canned mixed vegetables; 3 tablespoons chilli oil; 1 teaspoon sichuan pepper; 2 tablespoons tahini; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic; 15 g ginger; 1 teaspoon sugar; 3 pcs spring onion; 40 g peanuts

Step by step process

Spicy Sauce Into Bowls

1
Dan dan noodles rely on a fiery sauce that you prepare straight in the bowls. Divide the tahini, Chinese soy sauce, rice vinegar, chili oil and crushed Sichuan pepper among 4 serving bowls.
2
Add the grated garlic and grated ginger to the sauce in the bowls. Pour in a few spoonfuls of hot chicken broth and whisk into a smooth, glossy and spicy emulsion that will later combine with the hot broth at the table.
TIP:
Tahini typically seizes up after adding lemon juice or garlic. Add cold water one tablespoon at a time and whisk, hot water will cause clumping. The sauce will turn smooth and creamy.

Fried Meat and Topping

3
Heat the sesame oil in a wok until it shimmers. Drop in the minced pork, let it sear briefly without stirring, then fry for about 5 minutes until it browns fully, darkens and its edges start to catch and crisp.
TIP:
Brown ground meat in smaller batches over higher heat so it doesn't steam in its own juices. Let it sear briefly without stirring first, then break it up into smaller pieces.
4
Add the chopped preserved vegetable that stands in for Sichuan zha cai and a pinch of sugar to balance the saltiness. Fry for another 2 minutes so the meat soaks up the salty aroma and takes on a darker, spiced scent with a deep umami backbone.
5
Slice the spring onion into thin rings and coarsely chop the peanuts on a board. Set both aside as a crunchy topping for the finish.

Cooking and Assembly

6
Bring salted water to a boil in a large pot. Drop in the pak choi and after a minute scoop it out with a slotted ladle so it stays fresh green and crisp. In the same water then cook the wheat noodles until tender according to the package instructions.
7
Divide the drained noodles among the bowls with the prepared sauce and pour over the remaining hot chicken broth until the dish turns nicely rich. Arrange the fried meat, pak choi, spring onion and peanuts on top. Before eating, toss everything thoroughly so the flavors combine. Serve hot, ideally with a few extra drops of chili oil for lovers of heat.