Classic Dan Dan Noodles

Makes 2 servings

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3 tablespoons cooking oil

4 ounces ground pork

2 teaspoons Shaoxing wine (see note)

1 teaspoon sweet fermented sauce

1 teaspoon light soy sauce

Salt

7 ounces dried Chinese wheat flour noodles or 11 ounces fresh noodles

For the sauce:

3/4 cup chicken stock

2 teaspoons light soy sauce

1/4 teaspoon salt

1 teaspoon Chinkiang vinegar (see note)

2 to 4 tablespoons chili oil with its sediment, to taste

4 tablespoons finely sliced spring onion greens

5 tablespoons Sichaunese ya cai (or sub Tianjin preserved vegetable, instead, see note)

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1. Put the oil in a seasoned wok over a medium flame and swirl it around. Add the meat and stir-fry until it changes color. Add the Shaoxing wine, stir a few times, then add the sweet fermented sauce and stir-fry until you can smell it. Season with soy sauce, salt to taste, and press the meat against the wok with your scoop or ladle to encourage it to separate into little morsels. When the meat has separated and is fragrant but still juicy, remove from the wok and set aside.

2. Bring a pan of water to a boil and in a separate pan, reheat the stock, if using.

3. Boil the noodles to your liking in the water. While they are cooking, place all the sauce ingredients except for the stock in a serving bowl.

4. When the noodles are ready, drain them in a colander. Add the stock to the sauce. Place the noodles in the bowl, top with the pork, and serve. Before eating, give the noodles a good stir until the sauce and meat are evenly distributed.

Note: These ingredients can be found in Chinese groceries.

- From Every Grain of Rice, Simple Chinese Home Cooking (Norton, 2012)

Per serving: 683 calories, 27 grams protein, 56 grams carbohydrates, 1 gram sugar, 38 grams fat, 114 milligrams cholesterol, 1086 milligrams sodium, no dietary fiber.

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