Dan Dan Noodles

1. 1
   mix · ~3 min

   Prepare the sauce base.

   1.In a small bowl, combine chili oil, tahini, soy sauce, black vinegar, sugar, salt, and ground Sichuan peppercorns.

   2.Slowly whisk in water until the sauce is smooth and pourable. Set aside.
2. 2
   boil · ~5 min

   Boil the noodles.

   1.Bring a large pot of water to a rolling boil.

   2.Cook the fresh noodles according to package directions until just al dente, about 3 minutes.

   3.Drain well and divide among four serving bowls.
3. 3
   other · ~5 min

   Brown the pork.

   1.Heat the oil in a wok over high heat until shimmering.

   2.Add the ground pork and spread it into a thin layer. Let it sear undisturbed until the bottom is deeply browned, about 2 minutes.

   3.Break the pork into small crumbles and continue cooking until no longer pink, about 2 more minutes.

   TIPDon't stir too soon — letting the pork sear builds the deep savory crust that defines this dish.
4. 4
   other · ~2 min

   Add the aromatics and mustard greens.

   1.Add the garlic and ginger to the pork and stir-fry until fragrant, about 30 seconds.

   2.Toss in the sui mi ya cai and stir-fry for 1 minute to meld the flavors.

   3.Remove the wok from the heat.
5. 5
   assemble

   Assemble the dan dan noodles.

   1.Spoon the prepared sauce evenly over the noodles in each bowl.

   2.Top with the hot pork mixture.

   3.Scatter scallion greens generously over the top.
6. 6
   serve

   Serve immediately.

   Bring the bowls to the table and instruct everyone to toss everything together vigorously with chopsticks so the sauce coats every strand. Eat at once while hot.

   TIPThe sauce settles fast — a good toss right before eating makes all the difference.

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