Stir-Fried Spicy Pork Noodles (Sichuan Dan Dan)

Ingredients

• •250g good-quality minced pork
• •200g good-quality noodles (Chinese egg noodles preferred; good macaroni can be used)
• •1/2 tbsp soy sauce, plus extra to taste
• •1/2 tbsp sesame oil (kminek/sesame-style oil note), plus extra for finishing
• •2 garlic cloves, very finely minced
• •2 cm ginger, very finely minced
• •1 tsp Sichuan peppercorns, crushed
• •1/2 to 1 tbsp Chinese red chili bean paste (doubanjiang), to taste
• •Rice vinegar, to taste
• •Olive oil for frying
• •2 spring onions (green onions), shredded
• •1 tbsp toasted sesame seeds
• •Sea salt and freshly ground black pepper, to taste

Directions

1. Marinate minced pork with soy sauce and sesame oil for at least 10 minutes. Keep garlic and ginger minced very small so they melt into the stir-fry instead of giving large sharp bites.

2. Heat a wok over medium-high to high heat with a little olive oil. Fry garlic, ginger, and crushed Sichuan peppercorns for 20 to 30 seconds, then add pork (with marinade) and chili bean paste. Stir-fry hard until pork is fully colored and all released water cooks down almost to zero, like reducing spaghetti meat sauce.

3. Add a small splash of water only if needed to loosen the pan, then season assertively with more soy sauce, sesame oil, a few drops of rice vinegar, salt, and black pepper. Keep tasting and adjusting.

4. Cook noodles per package, drain, and toss through the pork until evenly coated and glossy. Serve with shredded spring onions and toasted sesame seeds.