Dan Dan Noodles

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

Sichuan peppercorns

⅓ cup Asian sesame paste

⅓ cup hot water

2 Tbsp Chinese light soy sauce

2 Tbsp chili oil

1 Tbsp brown sugar

1 Tbsp black rice vinegar

1 Tbsp vegetable oil

1¾ cup veggie ground

¼ cup preserved mustard greens (sui mi ya cai)

1 Tbsp black bean garlic sauce

½ Tbsp dark soy sauce

½ Tbsp Chinese rice cooking wine

freshly grated ginger

4 head of baby bok choy

12.346 oz quick-cooking ramen noodles

2 Tbsp roasted unsalted peanuts

1 stalk green onion

Directions

Add the peppercorns to a small pan on medium-high heat and toast for 2 minutes*.

Transfer the toasted peppercorns to a mortar and grind into a powder (alternatively, use a spice grinder). Transfer to a bowl.

Add the remaining sauce ingredients to the bowl. Mix and set aside.

Add the mince ingredients to a sauté pan on medium-high heat.

Cook for 4 - 5 minutes. Then turn off the heat and cover the pan with a lid.

Meanwhile, bring a large pot of water to a boil. Add the bok choy, cooking for 30 - 40 seconds. Then scoop the veggies out without draining the water.

Add the noodles to the pot of boiling water. Cook according to the package directions, then drain and rinse under warm water to wash away the starch coating the noodles.

Assemble the dish by dividing the sauce and noodles between serving bowls. Mix, then top with the mince mixture.

Garnish with peanuts, green onion, and more chili oil if desired. Serve the bok choy on the side. Enjoy!