Dan dan noodles with crispy pork

Name: Dan dan noodles with crispy pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Pork mince; 15 ml Vegetable oil; 30 ml Soy sauce; 2 g Chinese five spice; 300 g Egg noodles; 300 g Pak choi, halved; 40 g Tahini; 30 ml Soy sauce; 15 ml Rice vinegar; 5 g Caster sugar; 0.2 Garlic, crushed; 2 g Sichuan peppercorns, toasted and ground; 40 ml Vegetable oil; 8 g Dried chilli flakes; 30 g Roasted peanuts, chopped; 3 Spring onions, sliced

Chewy noodles in a nutty, savoury sesame and chilli sauce, topped with crispy fried pork mince and greens. A Sichuan street-food classic with a gentle tingle from Sichuan pepper; the chilli oil goes on at the table.

Ingredients

400 g Pork mince
15 ml Vegetable oil
30 ml Soy sauce
2 g Chinese five spice
300 g Egg noodles
300 g Pak choi, halved
40 g Tahini
30 ml Soy sauce
15 ml Rice vinegar
5 g Caster sugar
0.2 Garlic, crushed
2 g Sichuan peppercorns, toasted and ground
40 ml Vegetable oil
8 g Dried chilli flakes
30 g Roasted peanuts, chopped
3 Spring onions, sliced

Method

Heat the oil in a small pan until shimmering, then pour it over the chilli flakes in a heatproof bowl. It will sizzle. Leave to cool.
Heat the oil in a wok and fry the mince over a high heat, breaking it up, until it is brown and crispy. Add the soy sauce and five spice and fry until the liquid has gone.
Whisk together the tahini, soy sauce, vinegar, sugar, garlic and Sichuan pepper with 4 tablespoons of hot water from the noodle pan until smooth.
Cook the noodles as the packet says, adding the pak choi for the last 2 minutes. Drain.
Divide the sauce between bowls, add the noodles and greens and toss. Top with the crispy pork, peanuts and spring onions. Everyone adds chilli oil to taste.