Step 1

Easy Chili Oil: Add all of the spices to a heat proof bowl; set aside. Add vegetable oil to a small saucepan and heat over medium heat for 2-3 minutes, until 325 degrees F (no hotter). Very carefully pour oil over the spices. Whisk in sesame oil; set aside. Start boiling the water for the noodles so it’s ready to cook them later.

Step 2

Sauce: Mix all Dan Dan Sauce ingredients together except chili oil until smooth then whisk in 2-4 tablespoons chili oil (see notes). Set sauce aside and reserve leftover chili oil.

Step 3

Pork: Heat oil in a skillet or wok over medium-high heat. Once very hot, add pork and cook and crumble. Once almost cooked through, add the rest of the pork ingredients and cook for 1-2 minutes until the liquid is absorbed/evaporated. If the pork isn’t crispy at this point, increase heat to high and cook another 1-2 minutes; transfer to a bowl.

Step 4

Sui Mi Ya Cai: Reduce heat to medium. Heat 2 teaspoons of oil in the now empty skillet. Add the sui mi ya cai and sauté for 60 seconds to warm through; set aside.

Step 5

Noodles and Greens: Cook the noodles according to package directions, adding the greens the last 30 seconds of cooking to blanch. Drain and toss noodles with a drizzle of sesame oil to prevent them from sticking together.

Step 6

Assemble: Divide the sauce among four bowls. Top with noodles, choy sum (or leafy greens), pork, green onions and peanuts. Mix everything together until the noodles are well coated in the sauce. Add additional chili sauce to taste if desired (taste first!).