Dan Dan Noodles

Ingredients

• 1 pound fresh or dried Chinese noodles
• 3 tablespoons sesame paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons chili oil
• 1 teaspoon Sichuan peppercorn oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 6 ounces ground pork or beef
• 2 teaspoons doubanjiang (spicy bean paste)
• 4 cups chicken or vegetable broth
• 2 green onions, chopped
• 2 tablespoons crushed peanuts
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil

Instructions

1. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
2. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
3. Add ground meat and cook until browned, breaking it apart as it cooks, about 3-4 minutes.
4. Stir in doubanjiang and cook for 1 minute until aromatic.
5. In a separate bowl, whisk together sesame paste, soy sauce, rice vinegar, sugar, chili oil, Sichuan peppercorn oil, salt, and white pepper.
6. Bring broth to a boil in a large pot.
7. Cook noodles according to package directions, then drain.
8. Divide cooked noodles among serving bowls.
9. Pour hot broth into each bowl over the noodles.
10. Top each bowl with the meat mixture and sesame sauce.
11. Garnish with green onions, crushed peanuts, and additional chili oil if desired.
12. Stir well before eating to combine all flavors.

Notes

• Sesame paste can be thinned with a little warm water or broth if it's too thick.
• Sichuan peppercorn oil adds numbing heat; adjust amount to taste preference.
• Ground meat can be prepared ahead and stored in the refrigerator for up to 2 days.
• Use a wok for best heat distribution when cooking the meat and aromatics.
• Fresh noodles cook much faster than dried noodles, so adjust cooking time accordingly.
• Leftovers can be stored separately and reheated; combine components just before serving.