Beijing Noodles - Andrew Zimmern

Ingredients

• 1 pound ground pork
• 2 teaspoons cornstarch
• 1 tablespoon sesame oil
• 1/4 teaspoon white pepper, freshly ground
• 1 onion, minced
• 1 tablespoon peanut oil
• 1 golf ball size piece of ginger, microplaned/grated
• 1/4 cup Chinese salted black beans (fermented black beans), chopped
• 6 cloves of garlic, passed through a microplane/grater
• 2 leeks, green tops and roots discarded, the rest halved lengthwise and sliced very thin
• 12 shiitake mushrooms, sliced very thin
• 4 tablespoons sweet wheat sauce
• 6 tablespoons ground bean paste, also called yellow bean paste (or 4 tablespoons Toban Djan, Lee Kum Kee makes both and is a fine brand for this)
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1/4 cup minced scallions
• 1 cup Shaoxing (rice wine, sake is a fine substitute)
• 1 cup chicken broth
• 1/3 cup pickled mustard greens
• 2 carrots, grated on a box grater
• 2 tablespoons toasted Szechuan peppercorns, crushed
• 1/4 cup (each) julienne scallion, julienne cucumber and sliced radish, for garnish
• 500 grams (4 cups / 18 ounces) all-purpose flour
• 265 ml (1 cup plus 2 tablespoons / 9 ounces) water (room temperature)
• 1 tablespoon salt