Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic (minced)
  • 2 tablespoons tahini (preferably with toasted sesame seeds)
  • 2 tablespoons soy sauce (low sodium)
  • 1 teaspoon dark soy sauce
  • 3 tablespoons chili oil
  • 1 tablespoon chili sauce (such as Sambal Oelek)
  • 2 teaspoons Sichuan pepper powder (or toasted Sichuan peppercorns and ground)
  • ½ pound ground pork
  • 2 cloves garlic (minced)
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon fresh ginger (minced)
  • 1 tablespoon shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 ounces Sui Mi Ya Cai ((preserved mustard greens))
  • 1 pound fresh noodles (such as Chinese egg noodles, ramen, or spaghetti)
  • 2 bunches bok choy (or spinach)
  • 1 green onions (chopped)
  • 1 cup chicken broth (hot)
  • 1 tablespoon peanuts (crushed, or sesame seeds)

Instruction

  • Make the Dan Dan sauce: Add all the sauce ingredients to a bowl and whisk until combined. Set aside.
  • Prep the pork: In a bowl add ground pork, garlic, Hoisin sauce, ginger, Shaoxing wine, soy sauce and mix well. Let the pork marinate for 10 minutes.
  • Cook the pork: Heat the vegetable oil in a large wok or skillet. Add the pork mixture and cook until the pork is no longer pink and starts to brown, 3 to 4 minutes. Add the Sui Mi Ya Cai and cook for another 2 minutes. Remove from heat.
  • Cook the noodles and bok choy: Cook the noodles according to package directions. Remove noodles from pot and in the same water add the bok choy and cook for 1 minute.
  • Assemble the dish: In each serving bowl, ladle ¼ of the Dan Dan sauce. Place noodles on top of the sauce, add some of the blanched bok choy, top with about ¼ of the pork mixture, and pour about ¼ cup of the hot chicken broth. Garnish with chopped green onions and peanuts or sesame seeds. Mix everything well until all the noodles are coated in the sauce and enjoy!