Dan Dan Noodle Soup with Dumplings

Prepare the Pork Filling

1. 1In 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. 2Heat 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. 3Remove the cooked pork from the wok and set aside. Leave about 1 tsp of oil in the wok.

Prepare the Broth

1. 1Add the minced ginger and garlic to the wok and stir-fry for about 30 seconds until fragrant.
2. 2Pour in the chicken broth, add the Sichuan peppercorns, 2 tbsp soy sauce, black vinegar, and sugar. Bring to a simmer.
3. 3Stir 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. 1While the broth is simmering, cook the egg noodles according to package directions. Drain and set aside.
2. 2Add the chopped napa cabbage to the simmering broth and cook for 2-3 minutes until tender-crisp.
3. 3Carefully 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. 1Divide the cooked noodles among serving bowls.
2. 2Ladle the hot broth, napa cabbage, and dumplings over the noodles.
3. 3Top with the cooked ground pork and optional preserved mustard greens.
4. 4Drizzle with the finishing sesame oil and garnish with chopped scallions.