Authentic Dan Dan Noodles (Dan Dan Mian)

In a bowl, combine ground pork, chopped garlic, chopped ginger, soy sauce, Shaoxing wine, and a pinch of black pepper.

Mix everything together well and set aside to marinate while you prepare the other ingredients.

Toast Sichuan peppercorns on a dry pan over medium heat for 2 minutes until fragrant.

Transfer the toasted peppercorns to a mortar and grind with a pestle to your desired fineness.

In a separate bowl, combine tahini, soy sauce, dark soy sauce, chili oil, the ground Sichuan peppercorns, and sugar.

Mix the sauce ingredients until well combined and set aside.

Finely chop the preserved mustard greens.

Chop green onions for garnish.

Heat cooking oil in a wok over high heat and add the marinated pork.

Cook the pork, breaking it up, until there's no moisture left in the wok, about 3 to 4 minutes.

Add the chopped preserved mustard greens and stir-fry for another minute.

In a large pot of boiling water, cook the noodles according to package directions.

During the last minute of cooking, add yu choy or your choice of green vegetables to blanch.

Drain the noodles and vegetables well.

To assemble, add about half of the sauce mixture and the remaining fresh chopped garlic to the bottom of each serving bowl.

Place the cooked noodles and yu choy over the sauce.

Top with the cooked pork and preserved mustard green mixture.

Pour hot chicken stock around the edges of the bowl.

Garnish with chopped green onions and sesame seeds.

Mix everything thoroughly before enjoying.