Name: Dan Dan Mian
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons (60 milliliters) Chinese sweet soy sauce; 4 tablespoons (60 milliliters) Chinese light soy sauce; 1 to 2 tablespoons (15 to 30 milliliters) sambal chile sauce; 2 teaspoons (10 milliliters) Chinese black vinegar; 1/2 teaspoon Sichuan peppercorn powder; 1 tablespoon (15 milliliters) tahini; 8 ounces (500 grams) Chinese dry wheat noodles; 2 tablespoons (30 milliliters) vegetable oil; 2 tablespoons (30 grams) fresh ginger, thin sliced; 2 tablespoons (30 grams) garlic, minced; 1 pound (500 grams) ground pork; 4 tablespoons (60 grams) Tianjin preserved vegetable, rinsed; 3 tablespoons (45 milliliters) sherry; 1 cup baby spinach; 3 scallions, green parts only, thinly sliced

Directions

Watch how to make this recipe.

For the sauce: Combine all sauce ingredients in a small bowl and reserve.
For the noodles: 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 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 baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.