Dandan Mian

• 400 grams pork mince
• 4tsp Shiaoxing Wine
• 3tsp Dark Soy Sauce
• 1/2 cup Ya Cai (or Zha Cai if you can't get it)
• 1/2tsp Five Spice Powder
• 2tsp Sugar
• 2tbsp Sesame Paste
• 3tbsp Light Soy Sauce
• 4tbsp Chinese Black Vinegar
• 4tbsp Chilli oil with chilli flakes
• 2tbsp Sichuan Pepper Pickles
• 3tbsp Sugar
• 6 ladles of water from the noodles
• 1 Pack Shanghai Noodles (tossed in flour)
• 1 Bunch Bok Choy

1. Over a high heat brown the Zha Chai (or Ya Chai) in hot oil
2. Add the pork mince and cook until very dark
3. Add the Shaoxing wine, soy sauce, spice powder and sugar and combine well
4. Set mince aside in another bowl
5. Combine all sauce ingredients in wok (except for noodle water) and bring to a gentle simmer and turn off the heat.
6. Cook noodles in a pot of boiling water as per directions on packet (usually about 5 minutes)
7. While noodles are boiling at bok choy to the noodle water and cook until bright green (just a minute or so) remove and set aside
8. When noodles are done remove from boiling water (remember to keep the water!)
9. Add about 6 ladles of the noodle water to the sauce depending on your desired intensity
10. In a bowl, add the noodles and some of the meat mixture on the top.
11. Gently ladle over the sauce mix until the noodles are swimming
12. Add bok choy and serve!

pork mince, shiaoxing wine, soy sauce, ya cai, spice powder, sugar, sesame paste, soy sauce, chinese black vinegar, chilli oil, pickles, sugar, ladles of water, noodles, bok

Taken from www.yummly.com/recipe/Dandan-Mian-1600222 (may not work)