Spicy Dan Dan Noodle Blossom

Instructions

1. 1

   Finely chop the Sichuan preserved mustard greens. Set aside.

   ~5 min
2. 2

   In a medium bowl, whisk together sesame paste, chili oil, soy sauce, black vinegar, sugar, minced garlic, minced ginger, and ground Sichuan peppercorns to form the sauce base. Set aside.

   ~5 min
3. 3

   Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add the ground pork and stir-fry until browned and crumbly, about 5-7 minutes. Drain off excess fat.

   ~7 min
4. 4

   Add the chopped preserved mustard greens to the wok with the pork. Stir-fry for another 2-3 minutes until fragrant.

   ~3 min
5. 5

   Remove the pork and preserved greens mixture from the wok and set aside.

   ~1 min
6. 6

   Bring a large pot of water to a rolling boil. Add the wheat noodles and cook according to package directions until al dente, usually 3-5 minutes. Be careful not to overcook.

   ~5 min
7. 7

   While the noodles are cooking, gently warm the prepared sauce base if it has solidified, or add a tablespoon of hot noodle water to loosen it. Divide the sauce into small serving bowls.

   ~2 min
8. 8

   Drain the noodles thoroughly using a colander. Immediately divide the hot noodles among the serving bowls, placing them on top of the sauce.

   ~2 min
9. 9

   Spoon the seasoned pork and preserved greens mixture over the noodles in each bowl. Drizzle with the remaining 1 tablespoon of vegetable oil (optional, for extra sheen and flavor).

   ~3 min
10. 10

    Garnish with chopped scallions. Serve immediately.

    ~1 min