Dan Dan Noodles

Method

1. Peel and finely chop the garlic cloves. In two large serving bowls, add 1 tbsp sesame paste, 1 tbsp light soy sauce, 1 tbsp chili oil, 1/2 tbsp Chinkiang vinegar, 1/4 tsp ground Sichuan pepper, 1/2 tsp sugar, and half of the chopped garlic, then mix well.
2. Marinate the minced pork with 1 tbsp Shaoxing rice wine and 1 tbsp light soy sauce. Heat the rapeseed oil in a pan and fry the minced pork over medium-high heat until crumbly and crispy, seasoning with salt and pepper.
3. Bring a large pot of generously salted water to a boil. Cook the wheat noodles according to package instructions until al dente. Before draining, reserve 2 tbsp of the noodle cooking water and add it to the sauce in the bowls.
4. Wash the pak choi and halve the leaves if necessary. Blanch in the same noodle water for about 1-2 minutes until cooked but still crisp. Drain and set aside.
5. Drain the cooked noodles and immediately add them to the prepared serving bowls with the sauce. Mix well so that the noodles are fully coated with the sauce.
6. Slice the spring onions into fine rings. Top the noodles with the crispy minced pork and blanched pak choi, then garnish with the spring onion rings. Serve immediately.