Dan Dan Noodles

Ingredients

• Peppercorn

  Whole peppercorns, black

  2 tbsp or 13g

• Cinnamon

  Spices, ground

  100g

• Anise Star

  Castella

  200g

• Oil

  Submarine Sandwich - Wegmans

  16 tbsp or 224g

• Crushed red pepper flakes

  12 tsp or 4g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Ground pork

  Fresh, raw

  8 oz or 226g

• Hoisin sauce

  Ready-to-serve

  2 tsp or 11g

• Wine

  Alcoholic beverage, dessert, sweet

  ⅓ fl oz or 10g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Bread stuffing

  Cornbread, dry mix, prepared

  ⅓ cup or 67g

• Sesame butter

  Seeds, paste

  2 tbsp or 32g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Hot Chili Oil

  Roland

  8 tablespoon or 800g

• Garlic

  Raw

  2 cloves, minced or 6g

• Beef noodle soup

  Canned, prepared with equal volume water

  ¼ cup or 61g

• Noodles

  Egg, cooked, unenriched, with added salt

  454g

• Bok Choy

  1/2 head raw - Whole Foods Market

  100g

• Peanuts

  All types, raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
2. To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
3. To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
4. To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
5. Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
6. Mix everything together and enjoy!

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