Dan Dan Sauce
2 tbsp Chinese sesame paste, sub tahini, Note 1
1½ tbsp Chinese chilli paste in oil, Note 2, adjust spiciness
4 tbsp light soy sauce, Note 3
½ tsp Chinese five spice powder, Note 4
1 tsp Sichuan pepper powder, Note 5, preferably freshly ground
3 tbsp chilli oil, or more!, Note 6, preferably Chinese
185ml chicken broth/stock, hot, low sodium
Pork topping
1 tsp dark soy sauce, Note 7
1 tbsp Chinese cooking wine, sub 2 tbsp extra chicken stock
½ tsp Chinese five spice powder, Note 4
250g pork mince, ground pork
Sui mi ya cai (preserved mustard greens)
30g Sui Mi Ya Cai, finely chopped, preserved mustard greens, Note 8
To serve
500g white fresh noodles, Note 9, medium thickness
16 choy sum stems, cut into 15cm pieces
2 green onions, finely sliced
1 tbsp peanuts, finely chopped, optional
