Noodles. I love them. When I get them fresh, I get a craving for salty, nutty, and spicy, making my immediate go to Dan Dan noodles. But I'm no purist, I throw other things in like little bell peppers and spinach. I like a well rounded, one pot meal as much as the next home cook. Less to clean for G anyway!
Let's get to it.
First I blitz my own spice 5 spice blend according to how I like it: star anise, Sichuan peppercorn, fennel, cumin, cinnamon, and then marinate the pork in it with a tablespoon of light soy sauce and shaoxing wine.
I roast my own peanuts in my wok as a topping, but you don't have to.
Then I get the water boiling for my noodles and then I prep my aromatics and veg. I also chop up some Sui mi ya cai, which is a kind of preserved mustard green that brings sour and salt to the dish.
By then the water is boiling and I cook my noodles to a timer, then I throw together my sauce for the noodles. I strain my noodles and run them under cold water for a few seconds and set aside.
I brown the pork in my ripping hot wok, add the aromatics until I can smell them, then I throw everything else in except the sauce! That comes later. You know it's done when the veg is wilted and the pork is cooked through but still juicy.
Put your noodles in a bowl, add some of the sauce, then top with the meat sauce. Garnish with chopped peanuts, cilantro/scallions, and drizzle with homemade chili oil if you have it.
Et voila, salty peanuty goodness.