Dan Dan Noodle Soup with Dumplings

Prepare the Pork Filling

1. In a medium bowl, combine the ground pork, shaoxing wine, 1 tbsp soy sauce, 1 tsp sesame oil, and white pepper. Mix well to marinate.
2. Heat 1 tbsp of cooking oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through.
3. Remove the cooked pork from the wok and set aside. Leave about 1 tsp of oil in the wok.

Prepare the Broth

1. Add the minced ginger and garlic to the wok and stir-fry for about 30 seconds until fragrant.
2. Pour in the chicken broth, add the Sichuan peppercorns, 2 tbsp soy sauce, black vinegar, and sugar. Bring to a simmer.
3. Stir in the chili oil and sesame paste (or tahini) until well combined. Let the broth simmer gently for 5-10 minutes for the flavors to meld.

Cook Noodles and Vegetables

1. While the broth is simmering, cook the egg noodles according to package directions. Drain and set aside.
2. Add the chopped napa cabbage to the simmering broth and cook for 2-3 minutes until tender-crisp.
3. Carefully add the Chinese soup dumplings to the broth and poach for 3-5 minutes, or until they float and are cooked through.

Assemble the Noodles

1. Divide the cooked noodles among serving bowls.
2. Ladle the hot broth, napa cabbage, and dumplings over the noodles.
3. Top with the cooked ground pork and optional preserved mustard greens.
4. Drizzle with the finishing sesame oil and garnish with chopped scallions.