Stolen and restructured from https://www.recipetineats.com/dan-dan-noodles-spicy-sichuan-noodles/
Serves four!
Heat 1.5c water in the teakettle for chicken-broth. Boil a kettle of water to cook noodles. Assemble all ingredients. Defrost pork if necessary.
Sauce
Mix
2T chinese sesame paste
1.5 T Chinese chilli paste in oil
4T light soy sauce
2 cloves garlic, minced, or 2t pre-minced garlic
3t granulated sugar
1/2t 5-spice powder
1t Sichuan pepper powder (grind in a coffee grinder if necessary)
Then (just before serving) stir in
3T chilli oil (use 2T)
3/4c chicken broth, hot
so that oil sits on surface. Set aside.
Pork
Mix
2t Hoisin sauce
1 t dark soy sauce (or light)
1T chinese cooking wine or 2T chicken stock
1/2t 5-spice powder
1T vegetable oil
Cook
8 oz mild pork sausage or ground pork (drain most fat)
until it gets well done. Add sauce ingredients and cook 1 minute more. Set aside.
Preserved Mustard Greens
heat
1t veg oil
1/4 c SuMi Yacai (preserved mustard greens) and stir
Cook 30 seconds to warm through. Alternative: skip the oil, heat greens for 30 sec in microwave.
Noodles and greens
Boil a large pot of water. Cook
1 lb white noodles
until nearly done. Add
16 choi sum stems for last minute of cooking.
Drain.
Alternative: cook choi sum in microwave dish for 3 min.
Condiments
crush some peanuts
chop some green onions
Assembly
ladle
1/4c dan-dan sauce into a bowl
Add
noodles, but do not stir.
Top with
Pork and SuMiYacai
Place choi sum on the side.
Sprinkle with
1/4c chopped peanuts
chopped green onions
440 cal per serving (chili oil and chili paste = 90, pork = 105, noodles = 150, peanuts = 95)