Xie Laobans Dan Dan Noodles

• 1 pound fresh Chinese noodles or 12 ounces dried Chinese noodles
• 1 tablespoon peanut oil
• 3 Sichuanese dried chiles, snipped in half, seeds discarded
• 1/2 teaspoon whole Sichuan pepper
• 2 tablespoons Sichuanese ya cai or Tianjin preserved vegetable
• 4 ounces ground beef
• 2 teaspoons light soy sauce
• Salt to taste
• 1/2 - 1 teaspoon ground roasted Sichuan pepper
• 1/4 teaspoon salt
• 4 teaspoons sesame paste
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons dark chili oil with chile flakes

1. Heat 1 tablespoon of peanut oil in a wok over moderate flame.
2. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until the oil is spicy and fragrant.
3. Take care not to burn the spices.
4. Add the ya cai or preserved vegetable and continue to stir-fry until hot and fragrant.
5. Add the meat, splash in the soy sauce, and stir-fry until the meat is brown and a little crispy, but not too dry.
6. Season with salt to taste.
7. When the meat is cooked, remove the mixture from the wok and set aside.
8. Put the sauce ingredients into a serving bowl and mix together.
9. Cook the noodles according to the instructions on the package.
10. Drain them and add them to the sauce in the serving bowl.
11. Sprinkle with the meat mixture and serve immediately.
12. When the bowl is on the table, give the noodles a good stir until the sauce and meat are evenly distributed.

chinese noodles, peanut oil, chiles, sichuan pepper, tianjin preserved, ground beef, soy sauce, salt, ground roasted sichuan pepper, salt, sesame paste, soy sauce, soy sauce, dark chili oil

Taken from www.cookstr.com/recipes/xie-laobanrsquos-dan-dan-noodles (may not work)