Classic Dan Dan noodles

Serves 2

For the sauce

• 3 tbsp cooking oil
• 100g minced pork
• 2 tsp Shaoxing wine
• 1 tsp sweet fermented sauce
• 1 tsp light soy sauce
• 300g dried Chinese wheat flour noodles

• 200g stock
• 2 tsp light soy sauce
• 0.25 tsp salt
• 1 tsp Chinkiang vinegar
• 0 tbsp chilli oil
• 4 tbsp spring onion greens
• 5 tbsp Tianjin preserved vegetables

Step 1
On the boil.

Step 2
Boil a pot of water and add the noodles.

Step 3
If they are fresh, first pull them apart gently so they don't clump together.

Step 4
If dried, give them a stir after you've put them into the water.

Step 5
Take a bite.

Step 6
Dried noodles take a few minutes longer, depending on the thickness.

Step 7
Cook them at a good rolling boil.

Step 8
Drain the noodles.

Step 9
Add the oil to a seasoned wok over a medium flame and swirl it around.

Step 10
Tip in the pork and stir-fry until it changes colour.

Step 11
Add the wine, stir a few times, then add the sweet fermented sauce and stir-fry until you can smell it.

Step 12
Season with the soy sauce, and salt to taste, and press the meat against the wok with your ladle to encourage it to separate out into little morsels.

Step 13
When the mince has separated out and is fragrant but still juicy, remove from the wok and set aside.

Step 14
Bring a panful of water to boil and, in a separate pan, reheat the stock, if using.

Step 15
Boil the noodles to your liking in the water.

Step 16
While they are cooking, place all the sauce ingredients except for the stock in a serving bowl.

Step 17
When the noodles are ready, drain them in a colander (reserving some of the cooking water if you are not using stock).

Step 18
Add the stock or noodle cooking water to the sauce.

Step 19
Place the noodles in the bowl, top with the pork and serve.

Step 20
Before eating, give the noodles a good stir until the sauce and meat are evenly distributed.