Hong Kong Style Dan Dan Noodles

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Zutaten

Zutaten skalieren

2 servingsShanghai Noodles

1 scallion(for topping)

handful of crushed peanuts (for topping)

100g mincedpork

20g pickledmustard greens, finely chopped

0.5white onion, finely diced

3 garliccloves, minced

1 sliceginger, minced

1 tbspdoubanjiang (Chinese chilli bean paste)

0.5tbsp dark soy sauce

0.5tbsp Shaoxing cooking wine

1 tspsugar

1 tspcornstarch + 2 tsp water

2 tbspwater

5 tbsppeanut butter

3 tbspchilli oil (or you can make your own, see below)

1.5 tbspsesame oil

1 tspChinese black vinegar

0.5tsp dark soy sauce

1 tspSichuan peppercorn oil

2 cupsreserved noodle water

Combine all the ingredients for the dan dan sauce. Mix well and set aside.
To make the meat topping, heat some oil in a pan. On high heat, saute your aromatics (onion, garlic, ginger) for about a minute until fragrant, then add your minced pork and stir-fry until fully cooked. Then add pickled mustard greens, doubanjiang, shaoxing wine, dark soy and sugar, and stir-fry for another minute. Lastly, add your cornstarch slurry and cook until sauce thickens.
Boil the noodles according to package instructions. For the remaining 2-3 minutes, you can throw in some vegetables to boil.
To serve, add a few tablespoons of dan dan sauce, some reserved noodle water, noodles, veg, meat topping, chopped scallions and crushed peanuts. Enjoy!

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