Dan dan noodles

Method

1. 01

   Measure the divided sugar

   Measure the 6 g sugar as 4 g for the sauce and 2 g for the pork topping. Keep the two portions in separate small dishes.

   

2. 02

   Mix the two noodle sauces

   Combine the 20 g sesame paste, 15 ml soy sauce, 15 ml vinegar, 20 ml chile oil, 4 g sugar, 1 g ground peppercorns, and 10 g grated garlic. Divide the mixture equally between two serving bowls.

   

3. 03

   Brown the pork

   Heat the 15 ml oil in a skillet over medium-high heat. Stir-fry the 150 g ground pork for 3–4 minutes, breaking it up, until browned and the centre reaches 71°C.

   

4. 04

   Season the pork topping

   Add the 25 g minced ya cai, 10 ml Shaoxing wine, and the remaining 2 g sugar. Stir-fry for 1 minute until the topping is dry and fragrant.

   

5. 05

   Boil the noodles

   Cook the 240 g fresh wheat noodles in boiling water for 2–4 minutes, following the packet if it differs. Before draining, reserve exactly 120 ml noodle water.

   

6. 06

   Loosen each bowl

   Pour 60 ml of the reserved hot noodle water into each bowl and stir until the sesame paste is smooth. Use all 120 ml between the two bowls.

   

7. 07

   Coat the noodles

   Drain the noodles well and divide them between the two bowls. Toss immediately until every strand is coated and the sauce remains loose enough to mix.

   

8. 08

   Top and serve

   Top each bowl with half of the pork mixture, half of the 30 g scallions, and half of the 15 g crushed peanuts. Serve at once so the noodles and topping stay hot.