Dandan noodles (no soup Dandan noodles) | George George's recipe transcription

Sprinkle the ground pork all over with salt.
Mince the garlic (for meat miso) and garlic (for chili oil).

Add olive oil (not listed) to a frying pan and fry the minced pork from Step 1.
When it becomes fragrant, move it to the edge, add 1 garlic (for meat miso) to the empty space, pour olive oil (not listed), and fry until fragrant.
When it smells good, mix everything together.
Stir-fry the mustard greens, bean paste, (A), and sweet soy sauce in that order while mixing each time.

Add chicken stock to 2 and bring to a boil.
When it comes to a boil, add the sesame paste to dissolve, mix, and remove to a bowl.

Finely chop the white onion and cut the shishito pepper into thin rings.
Add (B) to the bowl.
Heat enough rice oil to 180 degrees to soak the ingredients, pour it into a bowl to release the aroma, and mix the whole to make your own chili oil.

ボウルに(C)を入れホイッパーで混ぜ合わせる。
五香粉を加えて更に混ぜ合わせる。

Boil the noodles, cool in cold water to remove the sliminess, and blanch again to warm.
Drain and add to 5.
Taste and adjust with salt if it seems thin.
Arrange the noodles on a plate, and sprinkle the desired amount of meat miso and chili oil.
Finish by topping with Japanese mustard spinach if you like.