Dan Dan Pork Noodles

• Ground pork(400 g)
• Egg noodles(300 g)
• Baby Spinach(120 g)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Green Onions(4)
• Sesame oil(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Soy sauce(3 tbsp)
• Peanut butter(4 tbsp)
• Tahini(2 tbsp)
• Chili Oil(2 tbsp)
• Rice Vinegar(1 tbsp)
• White sugar(2 tsp)
• Sichuan Pepper(1 tsp)
• Chicken Broth(180 ml)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Roasted peanuts(30 g)optional
• Sesame seeds(2 tsp)optional

Method

1. 1

   Finely chop {Garlic}, grate the {Ginger}, and thinly slice the {Scallions}, keeping the white and green parts separate.

   ~7 min

2. 2

   In a bowl, whisk together {Soy sauce}, {Peanut butter}, {Tahini}, {Chili Oil}, {Rice Vinegar}, {White sugar}, crushed {Szechuan Peppercorns}, and {Chicken Stock} until smooth and pourable.

   ~5 min

3. 3

   Heat {Vegetable oil} and {Sesame oil} in a large deep skillet or wok over medium-high heat. Add the white parts of the {Scallions}, then cook the {Ground pork} with {Salt} and {Black pepper}, breaking it up well, until browned and cooked through, 6 to 8 minutes. Stir in the {Garlic} and {Ginger} for the last minute.

   ~8 min

4. 4

   Pour in the sauce mixture and bring to a gentle simmer. Add the {Baby Spinach} and cook until wilted and the sauce thickens enough to cling to a spoon, 3 to 4 minutes.

   ~4 min

5. 5

   Meanwhile, boil the {Egg noodles} according to the pack instructions until just tender, about 4 minutes. Reserve a mug of cooking water, then drain.

   ~4 min

6. 6

   Add the drained noodles to the pork sauce and toss until every strand is coated. Loosen with a splash of reserved noodle water if needed. Serve topped with the green parts of the {Scallions}, {Roasted peanuts}, and {Sesame seeds}.

   ~6 min