Dan Dan Noodles: Sichuan Sesame, Chili Oil, and Preserved Vegetable

Make the sauce: whisk together the sesame paste, chili oil, soy sauce, black vinegar, Sichuan peppercorn oil, garlic, and sugar in a bowl. It will look thick and slightly separated -- that is fine.

Cook the noodles in a large pot of boiling unsalted water according to packet instructions. Reserve 100ml of the cooking water before draining.

While the noodles cook, heat the neutral oil in a wok or skillet over high heat. Add the ground pork and break it up immediately. Cook for 3-4 minutes until the meat is brown and slightly crispy at the edges, not pale and steamed.

Add the yacai to the pork and stir-fry for 60 seconds until heated through and fragrant. Remove from heat.

Thin the sesame sauce with 50-70ml of the reserved hot noodle water, whisking until smooth and pourable. Taste and adjust -- more chili oil for heat, more vinegar for sharpness.

Divide the sauce between two bowls. Add the drained noodles on top and ladle the pork-yacai mixture over. Scatter with scallions and crushed peanuts. Toss at the table before eating.