Ingredients

Sauce

• 3 tablespoons sesame paste

• 3 tablespoons soy sauce

• 2 teaspoons sugar

• ½ teaspoon five spice powder

• ½ teaspoon ground Sichuan peppercorns

• 2 tablespoons chili oil

• 1 tablespoon rice vinegar

• 2 teaspoons minced garlic

Meat topping

• 2 tablespoons sesame oil

• 1 teaspoon whole Sichuan peppercorns

• 1 pound ground pork

• 2 tablespoons Xiaoxing wine

• 1 tablespoon hoisin sauce

• 1 teaspoon five spice powder

• ½ cup sui mi ya cai

Assembly

• 1 pound Asian wheat noodles

• Several bunches of Bok choy, leaves separated

• 1 bunch scallions, thinly sliced

Steps

For the sauce

1. Add some Sichuan peppercorns to a mortar bowl and use a pestle to grind up the peppercorns

   1. Alternatively, you could also use a spice grinder to grind the peppercorns

2. Open a jar of sesame paste and stir to combine the separated liquid with the rest of the paste until smooth

3. In a small bowl, add 3 tablespoons of the stirred sesame paste, 3 tablespoons of soy sauce, 2 teaspoons of sugar, ½ teaspoon of five spice powder, ½ teaspoon of ground Sichuan peppercorns, 2 tablespoons of chili oil, 1 tablespoon of rice vinegar, and 2 teaspoons of minced garlic

4. Stir all the ingredients together until combined and set aside

For the meat topping

5. Add 2 tablespoons of sesame oil to a large wok

6. Add 1 teaspoon of whole Sichuan peppercorns to the oil

7. Heat the oil over medium heat allowing the peppercorn flavor to infuse with the oil for 3 to 5 minutes

8. Once the oil is heated and infused, scoop out the peppercorns

9. Add 1 pound of ground pork to the seasoned sesame oil

10. Cook the pork over medium heat, using a wooden spoon to break the meat into smaller pieces

11. Add 2 tablespoons of Xiaoxing cooking wine to the cooked pork and stir to combine

12. Add 1 tablespoon of hoisin sauce and stir again

13. Measure in 1 teaspoon of five spice powder and stir until incorporated

14. Add ½ cup of the sui mi ya cai and stir with the pork

Final preparation and assembly

15. Bring a separate large pot of water to a boil

16. Add 1 pound of the Asian wheat noodles to the boiling water and cook according to the packaging directions

17. A few minutes into cooking, add a handful of Bok choy leaves to cook to with the noodles and then remove the Bok choy once wilted and place to the side

18. To assemble your bowls of dan dan noodles, spoon some of the prepared dan dan sauce on the bottom of a small bowl

19. Next add some of the cooked and drained noodles on top of the sauce

20. Place a few leaves of Bok choy on the side of the noodles in the bowl

21. Scoop a few spoonfuls of the prepared pork topping on top

22. Garnish your bowl with a handful of chopped scallions 

23. Stir to combine the individual bowls of dan dan noodles with some chopsticks and enjoy!

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