Dan Dan Noodles (Sichuan Street Classic)

Ingredients

• 200g fresh wheat noodles (or dried ramen, cooked)
• 400ml chicken or pork stock
• 30ml sesame oil (toasted)
• 25ml Chinkiang black vinegar
• 20ml soy sauce (tamari)
• 2 tbsp sesame paste (or tahini)
• 1 tbsp doubanjiang (spicy broad bean paste)
• 2 cloves garlic, minced
• 1 tsp Sichuan peppercorns (málà effect), ground
• 60g minced pork (optional)
• 3 scallions, cut into 2cm batons
• 30g roasted peanuts, crushed
• 1 tsp Chilli oil (with Sichuan peppercorns)

Method

1. 1
   Toast Sichuan peppercorns in dry pan 1 minute; grind to powder and set aside.
2. 2
   Heat 1 tbsp sesame oil in saucepan; stir-fry minced pork 3 minutes until cooked (if using); add doubanjiang and cook 1 minute until fragrant.
3. 3
   Whisk in sesame paste, remaining sesame oil, vinegar, soy sauce, garlic, and ground peppercorns until smooth; add stock and bring to simmer.
4. 4
   Cook noodles according to package; drain and divide between bowls.
5. 5
   Pour sauce over noodles; top with scallions, crushed peanuts, and chilli oil; serve immediately.