Dan Dan Noodles

This is my variation of these noodles, but highly unauthentic.

Oil for cooking

6 oz ground pork

2 cloves garlic, sliced thinly 

1 tablespoon fresh ginger, minced

2 tablespoons Shaoxing wine

Splash of fish sauce

1 tablespoon dark soy

2 tsp. Black vinegar

2 scallions, sliced diagonally, as garnish

1/3 cup Mung bean sprouts

A few mushrooms, sliced

1 baby bok choy, halved, and lightly blanched

10 oz angle hair noodles

Peanut Butter

Peanuts, chopped

Chile paste 

Cook, then drain the noodles. Add  dark soy, vinegar, fish sauce, peanut butter, water from cooking noodles and retain.

Heat the wok over high heat. Add oil when the wok begins to smoke. Add the pork. break up the pork into smaller pieces and cook until browned.

Add the garlic and ginger and cook until fragrant, 30 seconds more. Add mushrooms and bean sprouts and 30 seconds more.

Deglaze with the cooking wine, scraping any brown bits from the bottom of the wok. Reduce the heat to medium. 

Add the vegetable of choice. When cooked, add back the retained seasoned noodles.

Garnish with the Chile paste, chopped peanuts, and scallions.