Dan Dan Mian

• 2 tablespoons peanut oil
• 3 tablespoons Ya cai Tianjin preserved vegetable, rinsed and drained, finely chopped
• 4 ounces ground pork from the outside muscle
• 3 tablespoons Hong You Szechuan red chile oil
• 2 tablespoons soy sauce light
• 1 tablespoon soy sauce dark
• 2 teaspoons Chinkiang black vinegar
• 1 teaspoon Shaoxing wine Chinese rice wine
• 1/2 teaspoon szechwan peppercorns ground
• 2 scallions finely chopped
• 2 tablespoons sesame paste
• kosher salt To taste
• 12 ounces Chinese wheat noodles fresh, or 8 oz. dried

1. Heat peanut oil in a 14-inch wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2 to 3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, sesame paste, and scallions; set sauce aside.
2. Bring a large pot of salted water to a boil; cook noodles until tender, 7-9 minutes. Drain noodles and divide between 4 large serving bowls; divide sauce over or under noodles.

peanut oil, ya cai tianjin preserved vegetable, ground pork, chile oil, soy sauce light, soy sauce dark, black vinegar, shaoxing wine chinese rice wine, peppercorns ground, scallions, sesame paste, kosher salt, chinese wheat noodles

Taken from www.yummly.com/recipe/Dan-Dan-Mian-2262889 (may not work)