Dan Dan Noodles with Pickled Mustard Greens

• Recipe by Susanna Foo

These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture.

Ingredients

1. 3 tablespoons soy sauce
2. 1 tablespoon brandy or whisky
3. 1 teaspoon hoisin sauce
4. 1 teaspoon cornstarch
5. 1/4 pound ground pork
6. 1 tablespoon Asian sesame paste
7. 1 teaspoon balsamic vinegar
8. 1 tablespoon chili oil
9. 1 teaspoon Asian sesame oil
10. 1 garlic clove, minced
11. 1 cup chicken stock or low-sodium broth
12. 1 tablespoon vegetable oil
13. 4 heads of baby bok choy, quartered lengthwise
14. 1/2 pound thin fresh Asian noodles, preferably Shanghainese, or fresh linguine or spaghetti
15. 2 tablespoons minced Chinese pickled mustard greens (optional)
16. 2 scallions, white parts only, minced

Directions

1. Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
2. In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
3. In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat.
4. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.