Dan dan mian

Ingredients

• 500 g fresh Chinese wheat noodles
• 300 g minced pork shoulder
• 4 tbsp pure sesame paste (tahini)
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp black rice vinegar
• 1 tsp brown sugar
• 2 tbsp Sichuan fermented chili bean paste (Pixian doubanjiang)
• 3 tbsp Sichuan chili oil
• 1 tsp ground Sichuan pepper
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil (sunflower or canola)
• 3 cloves garlic
• 3 pieces scallion (or green onion)
• 4 pieces bok choy
• 2 tbsp toasted sesame seeds
• 15 cl chicken broth

Method

1. Prepare the signature sauce by thinning the sesame paste with the warm broth, then whisk in the soy sauces, black vinegar, sugar, and toasted sesame oil; whisk until you obtain a smooth and creamy texture.
2. Finely mince the garlic and thinly slice the scallion, separating the white and green parts; reserve the greens for garnish.
3. Heat the neutral oil in a wok over high heat; add the minced meat and sear, breaking it up with a spatula, until well browned and crispy, about five minutes.
4. Push the meat to the side of the wok and sauté the minced garlic and scallion whites over medium heat until fragrant, about thirty seconds.
5. Stir in the doubanjiang chili paste and Sichuan pepper; mix everything together and sauté until the oil turns red and the aromas develop, about one minute.
6. Blanch the bok choy in salted boiling water for one minute, then drain; keep warm.
7. Cook the noodles in boiling water according to package directions until al dente; drain, reserving a little of the cooking water.
8. Divide the signature sauce among the bottoms of each bowl; add the drained noodles, then the chili minced meat and the bok choy.
9. Drizzle with Sichuan chili oil, sprinkle with toasted sesame seeds and scallion greens; serve immediately, inviting each diner to mix vigorously before eating.

Nutrition

Per serving

Energy

831 kcal

Protein

30.35 g

Carbohydrate

77.26 g

Fat

43.4 g

Fibre

5.86 g

Calcium

53.66 mg

Iron

1.04 mg

Magnesium

29.74 mg