Dan-dan noodles

Ingredients:

Noodles

• 450 g flat Asian wheat noodles (such as udon)
• 2 tsp. dark sesame oil
• 2 tbsp. l. peanut butter
• 1 tbsp finely grated peeled ginger root
• 3 red Fresno peppers, seeded and finely chopped
• 2 cloves garlic, crushed
• 220 g of ground beef
• 1 tbsp. l. sesame tahini paste
• 0.5 cup pickled gherkins, finely diced
• 1 tbsp light soy sauce
• 1 tbsp. l. Shaoxing rice wine or dry sherry
• 1 tbsp black rice vinegar or balsamic vinegar
• 1 teaspoon ground Sichuan pepper
• Ground white pepper
• Sea salt

Toppings

• 2 cups lightly salted chicken broth
• 1/4 cup chili oil
• 1/4 cup dark sesame oil
• 1/4 cup lightly salted soy sauce
• 1 tbsp ground Sichuan pepper
• 3 red Fresno peppers, seeded and finely chopped
• 2 large green onions, thinly sliced
• 1 small handful of coriander leaves, finely chopped

Preparation:

1. Prepare the noodlesBring a large pot of salted water to a boil. Add the noodles, stir, and cook until al dente, 2-4 minutes. Drain, then rinse the noodles under cold water and transfer to a bowl. Drizzle with 1 teaspoon of sesame oil and toss.
2. Heat a wok or large skillet over high heat until smoking, and pour in the peanut oil. Add the ginger, chili, and garlic and fry for 30 seconds, then add the ground beef and cook, breaking it up with a spatula, until browned, 2 to 3 minutes.
3. In a small bowl, mix together tahini and the remaining 1 teaspoon sesame oil. Add the gherkins to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar, and ground pepper; cook until the beef begins to crisp, another 2-3 minutes. Season with white pepper and remove from heat.
4. Prepare the toppingsIn a medium saucepan, bring the chicken broth to a boil over medium heat. In a small bowl, combine the chili oil, sesame oil, soy sauce, ground pepper, and chili pepper.
5. Divide the noodles among the bowls and spoon the meat mixture evenly over each serving. Pour the hot broth over the noodles; drizzle with the chili oil mixture and sprinkle with green onions and cilantro.