Dandan noodles – tantanmen

Ingredients

For the topping :

• 480g ground beef
• 20g fresh ginger - finely chopped
• 4 garlic cloves - finely chopped
• 2/3 leek (about 100g) - chopped
• 80g zha cai - finely chopped
• - Ingredient A -
• 1 tbsp sweet bean sauce / Tian mian jiang or 1 tbsp white miso and 1 tsp white sugar
• 1 tbsp shaoxing wine or white wine or cooking sake
• 1/2 tbsp soy sauce
• 1 1/2 tsp sugar
• 1/2 tbsp sichuan peppercorn oil
• 1 tsp apricot jam or strawberry jam
• 1/2 tsp chinkiang vinegar
• dash of salt

For the soup :

• 2.5L water
• 2 garlic cloves - finely chopped or grated
• 20g fresh ginger - finely chopped
• 1 tbsp sesame oil
• 1/2 tbsp sichuan peppercorn oil
• 2 tbsp sesame paste or homemade sesame paste (Please check NOTE.)
• 40g tbsp weipa or 3 to 4 tbsp chinese chicken bouillon powder
• 1/2 tbsp chinkiang vinegar
• 2 1/2 tsp kosher salt
• 1 tbsp oyster sauce
• 1/2 tbsp or more spicy chili crisp - I put it less so that kids can eat. But if you like spicy, add more :)
• some green parts of leek
• some of ra-yu to make more spicily
• egg noodles or ramen noodles for 5 people

NOTE

• If it is difficult to get those noodles, then use "Barilla Capellini No. 1". When you cook pasta in boiling water, just add 2 to 3 tbsp of baking soda (1 tbsp baking soda per 1 liter of water). The pasta will turn more Ramen-like, and that's all you need to do. It is quite helpful when you are busy :-)