Chilled Dan Dan Noodles

• 5 bunches Fresh Chinese noodles
• 1 Ra-yu
• 1 Dried chili pepper threads, shredded white leek
• 2 tbsp Sesame oil (to prevent the noodles from sticking)
• 250 grams Ground pork
• 100 grams Cooked bamboo shoot (very finely chopped)
• 2 tbsp Tianmianjiang
• 1 tbsp Shaoxing wine
• 1 tbsp Soy sauce
• 1 tsp Doubanjiang
• 2 clove Garlic (very finely chopped)
• 1 tbsp Sesame oil
• 180 ml Zhimajiang
• 750 ml Chicken bone soup
• 3 tbsp Vinegar
• 100 ml Soy sauce
• 1 tbsp Oyster sauce

1. Combine all the zhimajiang and soup ingredients.
2. Chill well in the refrigerator.
3. Chop the garlic very finely.
4. Chop the bamboo shoot into about 3 mm dice.
5. Make the meat miso.
6. Heat a pan with the sesame oil and stir fry the garlic.
7. When it's fragrant add the ground pork, and stir fry until the fat from the meat runs clear.
8. Add the shaoxing wine, soy sauce, tian miang jiang and finely diced bamboo shoot and stir fry for about 2 minutes.
9. When the mixture is cooked, take it out of the pan and leave to cool.
10. Boil the noodles in plenty of water, drain and rinse well in cold water to remove any surface stickiness and firm up the noodles.
11. When the noodles are cold, drain and toss with sesame oil to prevent sticking.
12. Put the noodles on serving plates, and ladle the cold soup over them.
13. Top the noodles with meat miso, finely shredded white leek, and dried chili pepper threads.
14. Drizzle on some ra-yu to finish.
15. I used homemade ra-yu this time.
16. It isn't as spicy as it looks, and is packed with garlic flavor and fragrance..

fresh chinese noodles, chili pepper, sesame oil, ground pork, shoot, tianmianjiang, shaoxing wine, soy sauce, doubanjiang, clove garlic, sesame oil, zhimajiang, chicken bone soup, vinegar, soy sauce, oyster sauce

Taken from cookpad.com/us/recipes/145297-chilled-dan-dan-noodles (may not work)