dan dan noodle salad

(adapted by Hetty Lui McKinnon)

Ingredients:

For the salad-

6 ounces baby bok choy, about three

4-6 ounces dried ramen noodles

1 cup frozen corn kernels, thawed

1 tablespoon toasted white sesame seeds

2 scallions, thinly sliced

For the pork and mushrooms-

¼ pound shiitake mushrooms, stemmed and thinly sliced

½ pound ground pork

3 teaspoons vegetable oil, divided

½ - 1 teaspoon soy sauce

For the dressing-

2 tablespoons tahini, well stirred

1 tablespoon chili crisp (or to taste), plus more for serving

1 tablespoon soy sauce

2 teaspoons rice vinegar

2 teaspoons sugar

1 garlic clove, grated

2 to 3 tablespoons unsweetened nondairy milk (such as soy or oat) or water

Directions:

For the dressing-

In a small bowl, whisk together the tahini, chili crisp, soy sauce, rice vinegar, sugar and garlic until a chunky paste forms. Add 2 tablespoons of the milk and whisk, adding another tablespoon if needed, until the dressing is smooth and pourable, like the consistency of cream. The dressing can be prepared up to 2 days ahead and stored in a sealed jar or airtight container in the fridge. Before using add a splash or two of milk or water to loosen it up before adding to the noodles.

For the pork and mushrooms-

In a small sauté pan heat two teaspoons vegetable oil over medium heat. Add the mushrooms and cook stirring occasionally until they are well browned. Place on a plate.

To the same pan add one teaspoon vegetable oil. Add the pork breaking apart with a spoon. Cook stirring occasionally and further breaking up the pork until the pork is well browned. Add the soy sauce. Stir well. Toss in the mushrooms. Set aside.

For the salad-

Bring a large pot of salted water to a boil.

Separate the white and green parts of the baby bok choy. Slice the white parts into 3/4-inch pieces. Place in a colander and rinse well to remove any dirt or sediments. Drain well.

Add the ramen to the boiling water and cook until al dente according to package’s directions. About 1½ minutes before the noodles are ready, add the white parts of the baby bok choy and the corn. Just before everything is ready, throw in the green bok choy leaves and blanch until they are wilted, about 20 seconds. Drain immediately and refresh under cold running water, then leave to drain. Let cool in the colander.

Place the drained ramen noodles, greens and corn in a large bowl. Add the dressing and toss to coat. Toss in the ground pork. Taste and season with salt if needed.

Divide among shallow bowls. Top with the sesame seeds, scallions and a few drops of chili crisp. Serve at room temperature.

Serves 2

(Note- to make this vegetarian omit the pork and double the mushrooms)