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Sichuan dan dan noodles in a spicy, nutty sesame sauce are a beloved street food classic. A protein-packed family meal with bold, fresh Sichuan flavors.
Heat a skillet over medium-high heat, add ground pork, and cook until browned and crispy, breaking it up with a spoon. Stir in 1 tbsp soy sauce and Shaoxing wine and cook for 2 more minutes, then set pork aside.
Using the same pan, lower to medium heat and add minced garlic, ginger, and the white part of the scallions. Sauté for 1 minute until fragrant.
Add Sichuan peppercorns and toast briefly until nutty, then pour in chicken broth. Simmer for 2 minutes.
In a bowl, whisk together sesame paste, remaining soy sauce, sugar, chili oil, and rice vinegar until smooth. Pour the hot broth mixture into the bowl and stir well to form the sauce.
Boil noodles per package directions. In the last minute, add baby bok choy to blanch, then drain noodles and greens thoroughly.
Divide noodles and bok choy among bowls. Top with crispy pork, then generously ladle over the spicy sesame sauce. Garnish with scallion greens and extra chili oil if desired. Serve immediately.
