Dan Dan Noodles (Serves 4-6)
Sauce
4 tblsp Chinese sweet soy sauce
4 tblsp Chinese light soy sauce
1 to 2 tblsp sambal oelek chili sauce
2 tsp Chinese black vinegar
½ tsp Sichuan peppercorn powder
1 tblsp Chinese sesame paste
Noodles
2 tblsp vegetable oil
2 tblsp fresh ginger, sliced thin
2 tblsp garlic, minced
1 lb ground pork
4 tblsp Tianjin preserved vegetable, rinsed
8 oz Chinese wheat/egg noodles
3 tblsp sherry
1 cup baby spinach
3 scallions, green parts only, thinly sliced, garnish
handful of roasted peanuts (not dry roasted), garnish
For the sauce: Combine all sauce ingredients in a small bowl and reserve.
Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
Heat the vegetable oil in a wok or a frying pan over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add the baby spinach, cooking until wilted. Then add the reserved sauce stir-fry and folding constantly for 1 more minute or until pork is fully cooked.
Pour the meat sauce over the noodles toss well and top with scallions, chopped peanuts and if your using the extra Sichuan peppercorn powder.
