担担面

Instructions

1. 1 Prepare the sauce by whisking together the sesame paste, chili oil, soy sauce, black vinegar, sugar, and chicken broth in a bowl until smooth and well combined. Set aside at room temperature.
2. 2 Heat the vegetable oil in a wok over high heat until smoking. Add the ground chicken and stir-fry, breaking it into very small crumbles with your spatula, cooking for four to five minutes until golden and crispy.
3. 3 Push the chicken to one side of the wok, then add the minced garlic and ginger to the open space. Stir-fry for thirty seconds until fragrant, then mix everything together with the ya cai preserved greens.
4. 4 Splash the Shaoxing wine around the edges of the wok and toss the chicken mixture vigorously, allowing the alcohol to evaporate and the flavours to concentrate for about one minute. Remove from heat.
5. 5 Bring a large pot of water to a rolling boil. Cook the noodles according to package directions until just tender but still slightly chewy, then drain thoroughly, shaking off all excess water.
6. 6 Divide the prepared sauce evenly among serving bowls, then pile the hot drained noodles on top of the sauce. Spoon the crispy chicken mixture generously over each bowl of noodles.
7. 7 Garnish each bowl with sliced scallions and crushed roasted peanuts. Instruct diners to toss everything together thoroughly from the bottom before eating to coat all the noodles evenly with the sauce.