Simplified Sichuan-Style Dan Dan Noodles with Homemade Sauce

1. Prepare the Sauce

Mix together 1.5 cups of Ultimate Chili Oil, 0.333 cups of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of Chinese sesame paste, 5 teaspoons of dark soy sauce, 4 teaspoons of chicken bouillon paste, 1 teaspoon of freshly ground Sichuan peppercorns, and 0.25 teaspoon of five-spice powder in a sterilized airtight glass jar. Stir until everything is well combined, using clean utensils to ensure the sauce stays fresh and uncontaminated.

2. Marinate the Meat

Marinate the ground pork or chicken by mixing it with 1 teaspoon of Shaoxing wine and 0.25 teaspoon of cornstarch. Let it rest for about 15 minutes to allow the flavors to penetrate the meat.

3. Brown the Meat

Heat a wok over high heat until it starts to smoke slightly. Add 1 tablespoon of neutral oil to the wok and immediately brown the marinated meat for 1 to 2 minutes. Once the meat is browned, add 2 minced garlic cloves and 2 tablespoons of Sichuan preserved vegetables to the wok, stirring for about a minute until the garlic becomes fragrant.

4. Cook the Noodles

Bring a large pot of water to a boil. Cook the noodles in the boiling water according to the package instructions. During the last 30 seconds of cooking, add a handful of fresh spinach leaves to the pot. Drain the noodles and spinach well, then divide them among serving bowls.

5. Assemble the Dish

To each bowl, add 2 tablespoons of the Shortcut Dan Dan Sauce and top with the pork mixture. Toss everything together gently to ensure the sauce and toppings are evenly distributed. If the noodles seem a bit dry, add a splash of the noodle-cooking water to loosen them up.