Dan-dan noodles

Ingredients:

• 250 g dry Chinese egg noodles
• 220 g of minced pork
• 0.5 cups toasted sesame seeds
• 4 tbsp dark sesame oil + extra for serving
• 1 tbsp. l. + 0.5 tsp. Sahara
• 2 pickled cucumbers
• 1 clove garlic, minced
• 1 tbsp. chopped peeled ginger
• 4 green onions, finely chopped
• 3 tablespoons soy sauce
• 1 and 1/4 cups lightly salted chicken broth
• 3 tablespoons of vegetable oil
• 2 - 4 tsp Chinese chili oil + extra for serving
• 2 tsp balsamic vinegar
• 1 medium bunch bok choy, sliced ​​crosswise

Preparation:

1. Bring a saucepan of water to a boil. In a mini food processor, pulse the sesame seeds with 2 tablespoons of sesame oil, 1 tablespoon of sugar, and 1/4 teaspoon of salt until they form a powder.
2. Make a stir-fry: Cut the pickles into quarters, remove the seeds and cut into small cubes; place in a bowl. In another bowl, combine the garlic, ginger, green onions, 0.5 teaspoon salt and the remaining 0.5 teaspoon sugar. Combine 1 tablespoon soy sauce with the broth in a third bowl. Combine the ground pork with 1 tablespoon soy sauce and 0.5 teaspoon salt in another bowl. Place four bowls near the stove.
3. Place a large skillet over high heat. Add 2 tablespoons of vegetable oil, then add the ground pork and, breaking it up with a wooden spoon, cook until cooked through but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon of soy sauce.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet; fry the pickles for 1 minute. Add the garlic mixture and fry for 30 seconds. Add the broth and simmer until reduced by half, 4 minutes. Ladle the broth into bowls and drizzle with chili oil and vinegar.
5. Meanwhile, add the noodles and bok choy to the boiling water and cook until tender, 2 minutes. Drain and add the remaining 2 tablespoons of sesame oil. Season with salt to taste, then divide among the bowls with the broth. Top with the pork and sprinkle with sesame powder. Serve sprinkled with sesame seeds and drizzled with chili oil.