Dan Dan Noodles

Method

1. Toast the Sichuan peppercorns in a dry 16 cm pan over low heat for 2 min, shaking the pan, until they smell strongly floral and darken slightly. Let them cool, then crush to a fine powder with a mortar or rolling pin and split it into two halves. Do not let them turn black, or they will taste bitter.

   Add in this stepSichuan peppercorns 1 tsp

   low heat

2. Put the chili flakes, sesame seeds and half the Sichuan pepper powder in a heatproof bowl (ceramic or steel). Heat the chili-oil oil in a small 14 cm pot over medium heat for 2 min 30 sec. When a pinch of chili dropped in sizzles instantly, turn off the heat, wait 30 seconds, then pour it slowly over the flakes and stir. It will foam up, so use a roomy bowl.

   Add in this stepCoarse dried chili flakes 1½ tbspWhite sesame seeds 1 tspCooking oil (for the chili oil) 4 tbsp

   medium heat

3. Heat the oil for the pork in a 24 cm wok or frying pan over medium-high heat. Add the pork and break it into small crumbs with a spatula, then fry for 5 min until the moisture is gone, the pork is brown and crisp and the oil sizzles clear. Add the Shaoxing wine, sweet bean sauce and dark soy and fry 1 min more until glossy and dark brown. Set aside.

   Add in this stepCooking oil (for the pork) 1 tbspGround pork 120 gShaoxing wine (or dry sherry) 1 tspSweet bean sauce (tianmianjiang) 1 tspDark soy sauce ½ tsp

   medium-high heat

4. Fill a 22 cm pot with the noodle water, cover and bring to a boil over high heat (about 10 min). Meanwhile, heat the chicken stock in a small pot or the microwave until steaming.

   Add in this stepWater for the noodles 2 LChicken stock 120 ml

   high heat

5. Divide the sesame paste between the bowls. Stir 1 tbsp of hot stock into each until smooth like yogurt, then add the soy sauce, black vinegar, sugar, grated garlic, the rest of the Sichuan pepper powder and 1.5 tbsp chili oil (with its flakes) per bowl. Pour in the remaining stock and mix. Keep leftover chili oil in a jar in the fridge.

   Add in this stepChinese sesame paste (or tahini) 2 tbspLight soy sauce 2 tbspChinese black vinegar (Chinkiang) 1 tspSugar 1 tspGarlic cloves, finely grated 2

6. Blanch the halved bok choy in the boiling water for 1 min until bright green, then lift out. Add the noodles, loosen them with chopsticks and cook over high heat for 3 min. Bite one: it should be tender with a slight chew and no hard core (check the package time too).

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

   high heat

7. Drain the noodles well, shaking off the water, and place them on top of the sauce. Add the crispy pork, bok choy, sliced scallions and roughly chopped peanuts. Just before eating, toss everything from the bottom up so every strand is coated.

   Add in this stepScallions 1Roasted unsalted peanuts 2 tbsp