Dan Dan Noodles Sichuan

In a small pot, combine 1 cup neutral oil, 2 tbsp whole Sichuan peppercorns, and 8-10 dried red chilies. Heat over low flame until fragrant, about 10-15 minutes, ensuring not to burn. Strain out the solids and discard. In a heatproof bowl, combine 3 tbsp chili flakes and 1/2 tsp salt. Carefully pour the hot infused oil over the chili flakes. Stir and let it cool completely. This can be made ahead.

Heat 1 tbsp cooking oil in a wok or skillet over medium-high heat. Add 250g ground pork and stir-fry until browned and crumbly, breaking it apart with your spatula. Drain any excess fat. Add 1 tbsp Shaoxing wine, 2 minced garlic cloves, and 1/2 inch minced ginger. Stir-fry for another 2 minutes until fragrant. Stir in 50g finely chopped preserved mustard greens. Cook for 1-2 minutes, then remove from heat.

For each serving bowl, combine 1 tbsp Chinese sesame paste (thinned with a little hot water if too thick), 1 tbsp light soy sauce, 1 tsp Chinkiang vinegar, 1/4 tsp sugar, 1/4 tsp minced garlic, and 2-3 tbsp of the prepared chili oil (adjust to your spice preference). Add 2-3 tablespoons of hot chicken or vegetable stock to each bowl to loosen the sauce. Stir well to combine all ingredients into a smooth base.

Bring a large pot of water to a rolling boil. Add 400g fresh Chinese wheat noodles and cook according to package directions until al dente, usually 2-3 minutes. If using thin spaghetti, cook until al dente. Reserve about 1/2 cup of the noodle cooking water before draining.

Quickly transfer the hot, drained noodles into the prepared serving bowls with the sauce base. Toss vigorously to ensure the noodles are evenly coated with the rich sauce. If the sauce is too thick, add a tablespoon or two of the reserved noodle cooking water to reach your desired consistency.

Top each bowl of noodles with a generous spoonful of the cooked minced pork topping. Sprinkle with crushed roasted peanuts and plenty of sliced scallions. Serve immediately, encouraging diners to give it a final good mix before eating to fully combine all the wonderful flavors.