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Thin noodles swim in a spicy, nutty sauce of chili oil, Sichuan peppercorn, and sesame paste topped with savory minced pork. This iconic Sichuan street food delivers bold protein-rich flavor in a small but intensely satisfying bowl.
Toast Sichuan peppercorns in a dry skillet over medium-low heat for 1-2 minutes, stirring constantly so they do not burn. Crush lightly and set aside.
Heat neutral oil in a large skillet over medium-high heat. Add ground pork and cook, breaking up with a spoon, until browned and crisp, 5-7 minutes. Remove excess fat if needed.
Finely chop garlic and white parts of scallions. Add to the pork along with half the peppercorns. Stir-fry on medium heat for 1 minute until fragrant. Remove pork mixture from pan and set aside.
Whisk together chili oil, sesame paste, soy sauce, chinkiang vinegar, sugar, the remaining Sichuan peppercorns, and chicken broth in a bowl to create the dan dan sauce.
Cook noodles in boiling water according to package instructions. Add bok choy for the last 45 seconds until just wilted, then drain thoroughly.
Divide the sauce between serving bowls. Add hot noodles and toss well to coat. Top with pork mixture, bok choy, and sliced scallion greens. Serve immediately.
