Dan Dan Mian

Step 1

Mix all the ingredients for the pork except 1 tbsp cooking oil and preserved mustard green. Let it marinate while preparing other ingredients, about 10 minutes.

Step 2

Combine all ingredients for the sauce in a mixing bowl and set aside. This sauce can be stored in a refrigerator unto 5 days.

Step 3

Heat a wok over high heat, add 1 tbsp cooking oil and swirl to coat. Add the pork mixture and stir fry until pork is fully cooked, no more moisture on the bottom and slightly have brown edges, about  3 to 4 minutes. Add preserved mustard green and stir fry 1 to 2 minutes. Remove from heat and keep it warm.

Step 4

Cook noodles by following the directions of the package you’re using. At the last minute of cooking noodles, add yu choy or your choice of green vegetables into boiling water with noodles. Cook all together for 1 minute, drain

Step 5

Place half of the sauce (approximately 3 tbsp) on a bottom of serving bowl and lay the noodles on top of the sauce. Arrange the blanched green vegetable on top of the noodles then cooked pork mixture. Pour hot chicken broth around the edge of the bowl. Garnish with chopped green onions and crushed peanuts or sesame seeds.  Mix everything throughly, enjoy!