This recipe is more or less fusion of Japanese and Sichuan cuisine. It builds on the dan dan noodles recipe. First we cook pork with Sichuan spices to make it aromatic and fragrant. Sauce on the other hand is using Shiro miso paste which is Japanese ingredient. In combination with rest of the ingredients we create creamy sauce, which coats the noodles all over, bringing the two worlds together.
200 g Ramen Noodles (or any similar)
Meat
250 g Pork Mince(can be from frozen)
...spices
1 tsp Sichuan peppercorn(ground)
1 Petal of Start Anise(ground)
½ tsp Sugar
...liquids
½ tbsp Light Soy Sauce
½ tbsp Shaoxing cooking wine
...aromatics
2 Garlic Cloves(minced)
1 Shallot(optional, sliced)
Sauce
1 tbsp Shiro Miso Paste(dark miso paste)
1 tsp Sesame Oil(optionally dash of sichuan peppercorn oil)
1 tsp Rice Wine Vinegar(or black vinegar)
1 tbsp Warm water(or pasta water, to create more creamy consistency)
1 tbsp Chili oil(optional)
Garnish
Sesame seeds
Scallions (sliced)
Toasted peanuts(crushed)