Greg's Dan dan noodles

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Work in progress

I haven't made this dish yet; I have difficulty with the presentation of online recipes and the strange units that they use in the USA, so I'm writing it down in a form that I can understand. This is derived initially from this recipe.

I'm still trying to guess the quantities. The first Ingredients table is as The Woks of Life specified them, and the second is my attempt at sanitization.

Ingredients

For six normal or four hungry people

quantity	ingredient	step
2	tablespoons Sichuan peppercorns	1
1	cinnamon stick	1
2	star anise	1
1	cup oil	1
1/4	cup crushed red pepper flakes	1

3	teaspoons oil	2
8	oz. ground pork (225g)	2
2	teaspoons sweet bean sauce or hoisin sauce	2
2	teaspoons shaoxing wine	2
1	teaspoon dark soy sauce	2
1/2	teaspoon five spice powder	2
1/3	cup sui mi ya cai (pickled mustard stem)	2

2	tablespoons sesame paste tahini	3
3	tablespoons soy sauce	3
2	teaspoons sugar	3
1/4	teaspoon five spice powder	3
1/2	teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)	3
1/2	cup of your prepared chili oil (scary, but yes!)	3
2	cloves garlic (very finely minced)	3
¼	cup hot cooking water from the noodles	3

1 pound	fresh or dried white noodles (450g, medium thickness)	4
1 small bunch	leafy greens (spinach, bok choy, or choy sum)	4
	chopped peanuts	4
	chopped scallion (optional)	4

And now my attempt at sanitization

quantity	ingredient	step
8 g	Sichuan peppercorns	1
1	cinnamon stick	1
2	star anise	1
240 ml	oil	1
5 g	crushed red pepper flakes	1

15 ml	oil	2
225 g	minced pork	2
10 ml	sweet bean sauce or hoisin sauce	2
10 ml	teaspoons shaoxing wine	2
5 ml	teaspoon dark soy sauce	2
1 g	teaspoon five spice powder	2

80 ml	sui mi ya cai	3

30 ml	tablespoons sesame paste	4
45 ml	tablespoons soya sauce	4
8 g	sugar	4
0.6 g	teaspoon five spice powder	4
0.6 g	Sichuan peppercorn powder	4
125 ml	prepared chili oil	4
20 g	cloves garlic (very finely minced)	4
60 ml	hot cooking water from the noodles	4

500 g	fresh or dried white noodles (450g, medium thickness)	5
1 small bunch	leafy greens (spinach, bok choy, or choy sum)	5
	chopped peanuts	5
	chopped scallion (optional)	5

Preparation

Chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 160°, and then turn off the heat. Wait 6 – 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside.
Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
Mix everything together and enjoy!

Notes

I haven't cooked this yet.