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Gather all the ingredients.
Combine ½ cup soy milk and 1 ½ Tbsp black sesame paste. Using your silicone spatula, press the black sesame paste against the liquid measuring cup (or bowl) to dissolve the paste.
Once the paste is dissolved, transfer to the pot and heat up the soup. Add 2 cups chicken stock. NOTE: We like a creamier soup, but if you prefer a thinner soup, add more chicken stock.
Add 1 Tbsp rice vinegar, 1 Tbsp soy sauce, and 1 tsp granulated sugar. Increase the amount if you add more chicken stock.
Mix well and taste the soup. Adjust the amount of kosher salt based on your chicken stock. I added ½ tsp kosher salt.
If you want to have COLD black sesame dan dan noodles, remove the soup from the heat and chill the soup in iced water. Then refrigerate until the rest of preparation is ready. You can keep in the refrigerator up to 24 hours. Here I took half of the soup to chill (for me) and keep the hot soup for Mr. JOC.
Grate the garlic and ginger. You don’t have to grate the entire ginger. I use about 1 tsp grated ginger.
Heat 1 Tbsp sesame oil over medium heat and cook the grated garlic and ginger until fragrant. Careful not to burn them.
Add the ground pork and continue to stir with a spatula and separate the meat.
Add 1 tsp sake and ¼ tsp freshly ground black pepper.
Add 2 tsp Tianmianjiang and 1 tsp Doubanjiang.
Add 1 tsp soy sauce and 1 tsp sugar.
Stir and coat the meat with the sauce.
Grind 1 Tbsp peanuts with mortar and pestle (or put peanuts in a plastic bag and crush them using a rolling pin).
Grind 1 Tbsp black sesame seeds.
Cut the bok choy into quarters lengthwise.
Cut the green onion in half separating green part and white parts. Cut the white parts in half lengthwise and keep the green parts for later.
Cut the white parts into julienned strips. Then soak in iced water to remove the bitterness and to make it crisp.
Chop the green parts of green onion into fine rounds.
Bring a pot of water to a boil. Once boiling, blanch the bok choy first for 2-3 minutes (depending on its size). Then add the bean sprouts. Cook for 10 seconds and remove both bok choy and bean sprout from the water to drain completely.
Cook the noodles according to the package instructions. I recommend cooking 15-20 seconds less than what package says, as remaining heat will continue to cook the noodles.
For COLD dan dan noodles, soak the noodles in iced water until chilled and drain completely. Transfer the noodles to a large bowl and pour in the chilled black sesame soup.
Place the bok choy, bean sprouts, and meat sauce on top of the noodles.
Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil). The COLD dan dan noodle is ready to be served.
For HOT dan dan noodles, serve the hot noodles in a large bowl and pour in the hot black sesame soup. Place the bok choy, bean sprouts, and meat sauce on top of the noodles.
Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil). Enjoy!