Dandan Noodles

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the sauce: add sesame paste to a bowl and thin it with hot water. Stir in Chinese soy sauce, chili oil, brown sugar, and black rice vinegar.
   ▶ ≈0:59
2. 2
   Toast the Szechuan peppercorns in a dry pan for a couple of minutes to release their oils. Transfer to a mortar and pestle and grind into powder, or use a spice grinder.
   ▶ ≈2:42
3. 3
   Add about one teaspoon of the ground pepper to the sauce and stir well. Divide the sauce between serving bowls.
   ▶ ≈3:15
4. 4
   Heat oil in a pan and cook the veggie ground meat with the preserved mustard greens. Add black bean garlic sauce, dark soy sauce, and Chinese cooking wine.
   ▶ ≈4:50
5. 5
   Grate fresh ginger (or use frozen ginger) and add to the pan. Stir and cook for about four to five minutes until the flavors come together.
   ▶ ≈5:11
6. 6
   Trim the base of the baby bok choy and cut each in half lengthwise. Wash thoroughly.
   ▶ ≈5:32
7. 7
   Bring a large pot of water to a boil and flash cook the bok choy for about 30 to 40 seconds. Scoop out with a slotted spoon, leaving the water in the pot.
   ▶ ≈5:53
8. 8
   Return the water to a boil and cook the wheat noodles according to package directions. Drain and rinse under warm running water to wash away excess starch.
   ▶ ≈6:05
9. 9
   Add the drained noodles to the bowls containing the sauce and stir to coat evenly.
   ▶ ≈6:25
10. 10
    Top the noodles with the black bean garlic veggie mince. Arrange the bok choy on the side. Garnish with toasted sesame seeds, sliced green onions, chopped roasted peanuts, and a drizzle of chili oil.
    ▶ ≈6:31