Chilli Crisp
Dan dan noodles
Method
- 01
Fry the pork mince hard in a dry hot pan until deeply browned and crisp at the edges, then splash in the Shaoxing and the mustard greens and cook off.
- 02
In each serving bowl, whisk the tahini, soy, vinegar, sugar and garlic into a smooth paste.
- 03
Loosen each bowl with the hot stock until it's a pourable sauce.
- 04
Boil the noodles until just tender and lift them straight into the bowls, keeping a splash of the water.
- 05
Toss the noodles through the sauce, then pile the pork on top.
- 06
Spoon the chilli crisp over last — oil first, then the crunchy bits — and finish with spring onion and sesame.
Peddler's tip
Brown the pork longer than feels right. That crust is half the dish; the crisp is the other half.
