Sichuan Dan Dan Noodles

Cook noodles: Bring a large pot of salted water to a boil. Drop the noodles into the boiling water and cook until just tender. Use tongs to lift the noodles straight out into a colander and keep the water boiling in the pot.

Blanch the veggies: Now toss the bok choy into the same boiling water for 45–90 seconds until bright green and just tender. Scoop the bok choy out, drain, and set aside. Save ½ cup of the pasta water before draining it.

Make the sauce: In a bowl whisk together the sesame paste, soy sauce, sesame oil, chili crisp, honey, black vinegar, and Sichuan pepper (if using).

Loosen the sauce: Add 3 tablespoons hot noodle water to the sauce and whisk until smooth and pourable. Add more, a tablespoon at a time until it runs off a spoon like a creamy dressing. Taste and add extra sugar or vinegar if desired.

Cook the ya cai: Heat the oil in a skillet over high. Add the ya cai (or kimchi) and stir-fry about 1 minute until fragrant, then add the garlic, stir 20–30 seconds. Scoop about 3 to 4 tablespoons into the sauce and leave the rest in the pan.

Cook the pork: Add the pork and cook, breaking it up into tiny bits, until browned and no longer pink.

Stir in the Shaoxing wine, soy sauce, tian mian jiang (or hoisin), and Sichuan peppercorn (if using). Cook 1–2 minutes until glossy. Keep warm on low heat.

Assemble: Set aside ⅓ cup of the sauce. Divide the remaining sauce between bowls. Add the noodles and toss well to coat.

Top each bowl with the pork mixture, bok choy, cucumber, peanuts, and scallions. Drizzle with the reserved sauce and add extra chili crisp if you like it spicy.