Bold Sichuan-Style Dan Dan Noodles with Spicy Beef and Sesame (Print version)

Spicy beef dan dan noodles tossed with sesame paste, chili oil, Sichuan pepper, greens, peanuts, and scallions.

# Ingredients:

For the sesame chili sauce

01 - 3 tablespoons Chinese sesame paste or tahini
02 - 3 tablespoons light soy sauce
03 - 1 tablespoon Chinkiang black vinegar
04 - 1 tablespoon toasted sesame oil, if using tahini
05 - 2 tablespoons chili oil, plus more to serve
06 - 1 teaspoon sugar
07 - 1 teaspoon freshly ground toasted Sichuan peppercorns
08 - 2 cloves garlic, finely grated
09 - 1/2 cup (120 ml) hot low-sodium chicken broth or water

For the spicy beef

10 - 1 tablespoon neutral oil
11 - 10 oz (285 g) ground beef
12 - 1 tablespoon minced fresh ginger
13 - 2 cloves garlic, minced
14 - 2 tablespoons finely chopped ya cai preserved mustard greens
15 - 1 tablespoon hoisin sauce
16 - 1 teaspoon dark soy sauce
17 - 1/2 teaspoon Chinese five spice powder

For the noodles and toppings

18 - 12 oz (340 g) fresh wheat noodles or 8 oz (225 g) dried wheat noodles
19 - 3 cups baby bok choy or choy sum, trimmed
20 - 2 scallions, thinly sliced
21 - 2 tablespoons roasted peanuts, chopped
22 - 1 tablespoon toasted sesame seeds
23 - Extra chili oil, for serving

# Instructions:

01 - In a bowl, whisk sesame paste, light soy sauce, black vinegar, toasted sesame oil if using, chili oil, sugar, Sichuan pepper, garlic, and hot broth until smooth and pourable. Set aside.
02 - Heat neutral oil in a wide skillet over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it up, until browned with some crisp edges.
03 - Add ginger, garlic, ya cai, hoisin, dark soy sauce, and five spice. Cook for 1-2 minutes until the beef looks glossy and the aromatics smell sharp and savory.
04 - Boil the noodles according to package directions until just tender. Add the bok choy during the last minute of cooking, then drain well.
05 - Divide the sauce among 4 bowls. Add hot noodles and greens, then spoon the spicy beef over the top.
06 - Top with scallions, peanuts, sesame seeds, and extra chili oil. Toss at the table until the noodles are fully coated before eating.

# Good to know:

01 - Fresh wheat noodles give the best chewy texture.
02 - Sauce can be made up to 4 days ahead and chilled.
03 - Adjust chili oil at the table for different heat levels.

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