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The Cooking Process:
Cooking the ramen- I brought a medium pot of water to the boil, added the ramen and cooked until just tender which took approximately 4 minutes. The noodles were fresh and looked amazing so I was eager to taste them. When the noodles were ready I drained and rinsed them with cold water.
Making the Chile oil – While the ramen was cooking I prepared the Chile Oil and started by crushing the Sichuan peppercorns. I then transferred the crushed peppercorns to a small bowl added about a teaspoon of the Chile flakes and stirred. After that, I warmed 2 tablespoons of neutral oil in a pan until hot but not smoking, and then poured the oil over the peppercorn mixture and let it cool.
Cooking the ground pork and greens – In the same pan that I used to heat the oil I add 1 teaspoon of the Chile oil and warmed over a medium-high heat until hot but not smoking. I then added the pork and cooked while stirring to break up the meat, until it was starting to brown. Once browned I added the braising greens and ½ cup water, cooked while stirring occasionally, until the pork was cooked through and the greens had started to wilt. When ready I removed from the heat, tossed with the Dan Dan noodle blend, and seasoned with some salt and pepper.
Preparing the garnishes – I lightly crushed the cashews and thinly sliced the scallions.
Serving – This meal was so simple but tasted wonderful. To serve I simply transferred the ramen to two bowls and topped with some of the remaining Chile oil, the cashews and scallions and served!
