You'll find Chinkiang black vinegar, chilli crisp oil, suì mĭ yá cài and Shaoxing cooking wine at Asian supermarkets and online.
Dan dan sauce
1/3 cup smooth peanut butter
1/4 cup soy sauce
3 tablespoons Chinkiang black vinegar
1 tablespoon sesame oil
3 cloves garlic, crushed
11/2 tablespoons caster sugar
1/2 teaspoon Sichuan peppercorns, ground and toasted
2 tablespoons chilli crisp oil, (I used Lao Gan Ma Spicy Chilli Crisp), plus extra to serve
3 tablespoons vegetable oil
600 grams pork mince
1 tablespoon grated fresh ginger
3 cloves garlic, finely chopped
3 tablespoons Shaoxing cooking wine
1 tablespoon soy sauce
1/2 teaspoon caster sugar
1/3 cup suì mĭ yá cài (see Cook’s Note)
400 grams fresh egg noodles
2 large heads bok choy, halved lengthways
2 tablespoons chopped roasted peanuts
Dan dan sauce: In a medium bowl, whisk together all the sauce ingredients, then set aside.
Pork topping: Heat the vegetable oil in a wok or sauté pan. Add the pork mince and ginger and fry until the pork is tender and cooked through. Use a wooden spoon to break the mince apart. Add the garlic, Shaoxing, soy sauce and sugar and fry for 2-3 minutes until the pork is dark brown and all the liquid has evaporated. Add the suì mĭ yá cài and heat through.
To serve: Cook the noodles in a large pot of salted water according to the packet instructions. Add the bok choy and cook for 1 minute then use tongs to remove from the water. Drain the noodles, reserving 1½ cups of the cooking water. Add the water to the sauce and stir to combine. Divide the sauce and noodles among serving bowls. Top with the fried pork, boy choy and peanuts. Serve with chilli crisp oil on the side.
Cook’s note: If you can’t get suì mĭ yá cài (preserved mustard greens), just add salt to taste.