1. Heat the oil in a frying pan and fry the minced pork until crumbly and crisp; add the Shaoxing rice wine, soy sauce and salt and fry until all the liquid has evaporated.
2. Toast the peanuts in a dry pan and chop roughly; toast the Sichuan pepper until fragrant and grind finely, crush the garlic and slice the spring onions.
3. Divide the sauce between 4 bowls: put some chilli oil, tahini, soy sauce, black rice vinegar, sugar, garlic and ground Sichuan pepper in the bottom of each.
4. Cook the noodles in the water according to the packet, adding the halved pak choi for the last minute.
5. Spoon 2-3 tablespoons of the cooking water into each bowl and mix with the sauce, then add the noodles and pak choi.
6. Top with the crispy pork, peanuts and spring onions, and mix thoroughly before eating.
Tip: The name refers to the shoulder pole (dan) on which street vendors in Chengdu carried the noodles and sauce. Tahini is the best substitute for sesame paste – if you can find Chinese toasted sesame paste, it gives an even deeper flavour.
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