Dan Dan Noodles

30 minServes 4

Spicy Sichuan noodles with sesame-chilli sauce, ground pork, and preserved mustard greens.

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prepBring a large pot of water to the boil
2 tbsp Chinese sesame paste (sub tahini)	Whisk sesame paste, chilli paste, soy, garlic, sugar, five spice & Sichuan pepper	Stir in chilli oil & chicken stock; set aside	Ladle sauce into bowl, pile noodles, top with pork & greens, place choy sum on side	Sprinkle with peanuts & green onions; serve
1.5 tbsp Chinese chilli paste in oil
4 tbsp light soy sauce
2 garlic cloves, minced
3 tsp white sugar
1/2 tsp Chinese five spice powder
1 tsp Sichuan pepper powder, preferably freshly ground
3 tbsp chilli oil, preferably Chinese
185 ml chicken broth/stock, hot, low sodium
2 tsp Hoisin sauce	Whisk hoisin, dark soy, cooking wine & five spice	Stir in sauce, cook 1 min; transfer to bowl
1 tsp dark soy sauce
1 tbsp Chinese cooking wine (sub 2 tbsp extra chicken stock)
1/2 tsp Chinese five spice powder
1 tbsp vegetable oil	Heat oil, cook pork until white, breaking it up
250 g pork mince (ground pork)
30 g Sui Mi Ya Cai (preserved mustard greens), finely chopped	Warm preserved greens 30 sec; set aside
500 g white fresh noodles, medium thickness	Cook noodles per packet directions	Add choy sum for last 1 min; drain
16 choy sum stems, cut into 15 cm pieces
2 green onions, finely sliced
1 tbsp peanuts, finely chopped (optional)

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