Dan Dan Noodles Sichuan

Heat 1 tablespoon of rapeseed oil in a wok or large skillet over medium-high heat. Add the minced pork and stir-fry until it is browned and cooked through, breaking it up with your spatula. Drain any excess fat. Add the minced ginger and garlic to the pork and stir-fry for another minute until fragrant. Stir in the chopped preserved mustard greens and cook for 2-3 minutes. Set aside.

In a large heatproof bowl, combine the Sichuan chili oil, Chinese sesame paste, light soy sauce, dark soy sauce, Chinkiang black vinegar, granulated sugar, and ground Sichuan peppercorns. Whisk vigorously until the sauce is well combined and smooth. If the sesame paste is very thick, you can add a tablespoon or two of the chicken broth now to loosen it.

Bring a large pot of water to a rolling boil. Add the fresh or dried wheat noodles and cook according to package instructions until al dente. If using, blanch the bok choy or other leafy greens in the same boiling water for 30-60 seconds until just tender. Drain the noodles and greens well.

Divide the prepared sauce base evenly among four individual serving bowls. Add 2-3 tablespoons of the hot noodle cooking water or chicken broth to each bowl and stir to further loosen and emulsify the sauce. This helps to create the perfect consistency for coating the noodles.

Carefully divide the hot, drained noodles among the four prepared bowls, placing them directly on top of the sauce. Top each bowl with a generous portion of the stir-fried minced pork and preserved mustard greens mixture. Arrange the blanched greens next to the pork, if using.

Garnish each bowl with crushed roasted peanuts and a sprinkle of fresh chopped scallions. Serve immediately. Instruct everyone to thoroughly mix the noodles with the sauce and toppings before eating to ensure every bite is bursting with flavor.