Dan Dan Noodles with Aromatic Red Oil and Fresh Sesame Paste

Method

1. Toast the sesame seeds in a dry 20 cm pan over medium-low heat for 5 min, stirring constantly; add half the Sichuan peppercorns for the last minute. When the sesame is golden, popping and smells nutty, tip it onto a plate. Grind the sesame while warm in a mortar or mini blender until sandy, then work in the sesame oil and 1 to 2 tsp warm stock a little at a time to a thick, smooth paste. Grind the toasted peppercorns finely and sieve out the husks. Grate the garlic and soak it in 1 tbsp cold water per bowl to make garlic water.

   Add in this stepRaw white sesame seeds 4 tbspSichuan peppercorns ¾ tspToasted sesame oil 1½ tspChicken stock 8 mlGarlic cloves 2

   medium-low heat

2. Put the cold red-oil oil in a small 14 cm pot with the star anise, cassia, bay leaves, ginger, green onion and the remaining (untoasted) Sichuan peppercorns. Heat over low heat for 9 min: small bubbles should rise steadily, and it is ready when the onion and ginger are golden and shrivelled. Do not turn up the heat or the spices will burn.

   Add in this stepCooking oil (for the red oil) 6 tbspStar anise 1Cassia bark (3 cm piece) 1Bay leaves 1Thin ginger slices 3Large green onion, white part (5 cm pieces) 1Sichuan peppercorns ¾ tsp

   low heat

3. Put the chili flakes in a large heatproof bowl. Lift all the aromatics out of the oil with a slotted spoon, then heat the oil over medium heat for 1 min more (about 180°C; a pinch of chili should foam hard). Pour in one third first: it bubbles up and toasts the chili. Wait 20 seconds, pour in the rest and stir; it turns a deep red. Let it stand at least 15 minutes to deepen.

   Add in this stepCoarse dried chili flakes 2 tbsp

   medium heat

4. Heat the pork oil in a 24 cm wok over medium-high heat. Add the pork, break it up finely and fry for 7 min until all the moisture is gone, the pork is deep brown and crisp and the oil crackles clear. Splash the Shaoxing wine around the edge of the wok, then add the sweet bean sauce, five-spice and dark soy and fry 1 min more. Scoop out with its oil.

   Add in this stepCooking oil (for the pork) 1 tbspGround pork (with some fat) 120 gShaoxing wine 2 tspSweet bean sauce (tianmianjiang) 2 tspFive-spice powder 1 pinchDark soy sauce ½ tsp

   medium-high heat

5. Fill a 22 cm pot with water, cover and bring to a boil over high heat (about 10 min). Meanwhile heat the stock until steaming and fill the serving bowls with hot water to warm them.

   Add in this stepWater for the noodles 2 LChicken stock 152 ml

   high heat

6. Empty the warmed bowls and divide the sesame paste between them, loosening it smoothly with a little hot stock at a time. Add the soy sauce, black vinegar, sugar, garlic water, Sichuan pepper powder and 2 tbsp red oil (with sediment) per bowl, then pour in the remaining stock and mix.

   Add in this stepLight soy sauce 2 tbspChinese black vinegar (Chinkiang) 1 tspSugar 1 tsp

7. Blanch the bok choy in the boiling water for 1 min and lift out. Add the noodles, loosen with chopsticks and cook over high heat for 3 min. Pull them when they still have a firm bite; they finish softening in the sauce.

   Add in this stepBaby bok choy 2Fresh wheat noodles 260 g

   high heat

8. Shake the noodles dry and set them on the sauce. Top with the pork, bok choy, scallions and chopped peanuts. Toss right down to the bottom so every strand is coated in red oil and sesame, and serve.

   Add in this stepScallions 1Roasted unsalted peanuts 2 tbsp