Macarrão dan dan picante de Sichuan

Dan Dan mie - 担担面spicy Sichuan noodleIngredients:200 gr noodles (thin)100 gr pak soy, chopped1 spring onion125 gr minced meat (beef/pork)2 tsp light soy sauce2 tsp Shaoxing rice wine2 tbsp peanuts2 cm jahe1 tbsp chopped Ya Cai / Zha Cai (mustard green/stem)1 red lombok2 tbsp oilIngredients sauce:1 1/2 tbsp sesame paste (Chinese)1 1/2 tbsp water3 cloves of garlic2 tbsp light soy sauce1 tbsp black rice vinegar1/2 tsp Sichuan pepper, ground2 tbsp chili oil (see recipe)1/8 tsp palm sugarPreparation:Finely chop the peanuts. Grate the jahe. Finely chop the lombok. Finely chop the garlic. Mix the meat with the soy sauce and the rice wine and make the meat as loose as possible.Heat the oil in a pan and fry the minced meat, the jahe, the Ya Cai and the lombok until the minced meat is loose and done and set aside.Mix the sesame paste with the water and stir until it becomes a smooth sauce. Mix in the garlic, soy sauce, vinegar, Sichuam pepper, chili oil and palm sugar and set aside.Heat water in a pan and cook the noodles. Towards the end, add the pak soy and cook until soft. Drain the water.Spoon the sauce into 2 bowls and top it with the noodles with the vegetables. Top it with the minced meat and peanuts, sprinkle with the spring onion on top and serve.