Dan Dan Noodles

Cook the pork: In a skillet, heat a few drizzles of oil over medium heat. Cook the ground pork until fully cooked and golden brown, breaking it up as it cooks. Push to the side of the skillet, then saute minced garlic, scallions (white parts), and sui mi ya cai (the pickled mustard greens) until fragrant.

Make the sauce for the pork: In a bowl, whisk the shaoxing wine, light soy sauce, dark sauce, and granulated sugar. Bring everything back together, then add this to the pork. Toss until combined and cook for another 2 minutes. Set aside for later.

Make the creamy dan dan noodle sauce: In a bowl, add 2 tablespoons sesame paste and dissolve it with about 3-4 tablespoons of hot water, as needed. Then add the rest of the ingredients for the dan dan sauce. Mix and combine, adjusting the spicy ingredients to taste. The sauce should be creamy and somewhat runny (not too thick or pasty). Set aside.

Cook noodles and bok choy: In a pot with simmering water, cook noodles and bok choy together for just 3-5 minutes, or according to package directions. Do not overcook the noodles, you want them to have a bite.

Assemble noodle bowls: Toss the noodles with the creamy dan dan sauce, adding a splash of starchy water as needed. Divide up the nooldes into 2 serving bowls, and top with the pork topping, crushed peanuts, and baby bok choy. Garnish with scallions (the green parts), chili oil, and chili crisp to taste. Serve immediately.