Fiery Dan Dan Noodles Recipe: Sichuan Street Food at Home!

Ingredients

• 1 pound (450g) dried noodles (preferably thin, round wheat noodles)
• 2 quarts (2 liters) water, for boiling
• 1 tablespoon (15ml) vegetable oil
• 8 ounces (225g) ground pork
• 1 tablespoon (15ml) Shaoxing rice wine or dry sherry
• 1 tablespoon (15ml) light soy sauce
• 1/2 teaspoon (2.5ml) ground Sichuan peppercorns
• 1 teaspoon (5ml) ground ginger
• 2 cloves garlic, minced
• 3 tablespoons (45ml) light soy sauce
• 2 tablespoons (30ml) Chinkiang vinegar or balsamic vinegar
• 2 tablespoons (30ml) sesame paste (tahini)
• 2 tablespoons (30ml) chili oil (with sediment)
• 1 tablespoon (15ml) peanut butter
• 1 teaspoon (5ml) sugar
• 1/4 cup (60ml) reserved pasta water
• 1/4 cup (30g) roasted peanuts, roughly chopped
• 2 green onions, thinly sliced
• Pickled mustard greens (Zha Cai), finely chopped (optional)