The Best Dan Dan Noodles

Grab two serving bowls. Into each bowl, add the Chinese sesame paste, light soy sauce, Chinkiang black vinegar, ground Sichuan peppercorns, minced garlic, chili oil, and sugar. Do not stir yet. Set aside.

Heat the oil in a wok or large skillet over high heat until shimmering. Add the ground pork and break it up with a spatula. Stir-fry for 3-4 minutes until the pork is cooked through and beginning to brown and crisp up.

Add the Shaoxing wine and dark soy sauce to the pork, stirring to coat. Continue to cook for another minute until the liquid has evaporated. Add the chopped Sui Mi Ya Cai and stir-fry for 30 seconds more. Remove from heat and set aside.

Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until just al dente. In the last minute of cooking, add the choy sum to the pot to blanch.

Just before draining the noodles, scoop out about 1/2 cup of the hot, starchy noodle water. Pour 3-4 tablespoons of this hot water into each serving bowl. Now, stir the sauce vigorously until it's smooth, creamy, and emulsified. This is the key to a perfect sauce texture.

Using tongs, lift the noodles and greens from the pot, allowing them to drain briefly, and divide them between the two prepared bowls of sauce. Top each bowl generously with the crispy pork, a sprinkle of crushed peanuts, and a shower of fresh scallions. Serve immediately, instructing everyone to stir everything together from the bottom up before taking their first bite.