Ingredients:
Sauce:
1/3 cup Chinese sesame paste or unsweetened natural peanut butter
1/3 cup light soy sauce
1/4 cup Chinkiang vinegar
4 cloves garlic , finely minced
2 green onion , finely minced
2 Tbsp honey
1/2 to 1 tsp Sichuan peppercorns , toasted and grounded
Pork:
1 Tbsp vegetable oil
1 lb (450 g) ground pork
1 Tbsp minced ginger
2 green onions , chopped
1 1/2 Tbsp fermented black beans , rinsed and chopped
1/2 cup Sui Mi Ya Cai, Sichuan preserved mustard greens
2 Tbsp Shaoxing wine
1/2 teaspoon sugar
1/3 cup roasted peanuts , crushed
14 oz (400 g) Dan Dan noodles or thin fresh wheat noodles
1 bundle roughly chopped choy sum
Chili oil , to taste
Instructions:
Whisk together sesame paste and light soy sauce together in a bowl until fully combined. Add the Chinkiang vinegar and whisk until fully combined. Stir in the garlic, green onion, honey, and Sichuan peppercorns.
Heat up the oil in a nonstick skillet or wok on medium high heat until hot. Stir in the pork and cook until lightly browned. Turn down to medium heat and add the ginger, green onions, fermented black beans, mustard greens, Shaoxing wine, and sugar. Cook and chop up the pork into small pieces until liquid evaporates and pork is dark brown. Set aside.
Cook the noodles according to package instructions and briefly blanch the choy sum in the hot water. Drain and set aside.
Add to a bowl, 1/4 cup noodle sauce, with chili oil and noodles, then top with cooked pork and veggies. Garnish with peanuts and more chopped green onions. If desired, sprinkle top with toasted ground Sichuan peppercorns. Can be served hot or cold.
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