Soupless Dan Dan Noodles (Made with Frozen Udon)

Set up two pans: one for boiling water and one for frying the ground meat. Pour hot water into the serving bowl to warm it (warm dishes deserve warm bowls).

If using an iron pan, heat it dry until it just begins to smoke, add the oil, then turn off the heat and let it coat the pan to season it. Pour off any excess oil.

Add the ground pork and fry over medium heat, breaking it apart. At first a whitish, off-smelling liquid comes out, so fry thoroughly until it cooks off and clear fat is released.

Once the meat is crumbly and the white liquid is gone, turn off the heat and add the sugar, soy sauce, and sweet bean sauce.

Add about 2 teaspoons of the boiling water to loosen the seasonings and work them thoroughly into the ground meat. It is ready when the meat takes on the color of the sweet bean sauce and soy sauce. Taste and adjust with sugar or soy sauce to finish the meat miso (zha jiang).

In the warmed bowl, combine the sesame paste, sweet bean sauce, vinegar, sugar, soy sauce, and the chili pepper blend to make the sauce.

Add a small amount of the boiling water to loosen the sauce and mix well until the sesame paste, stiffened from the cold, dissolves completely and comes together.

Drop the komatsuna into the boiling water whole and blanch for about 30 seconds. Lift it out without cooling it and set it aside to rest.

Boil the frozen udon. It is frozen already almost fully cooked, so 1.5 to 2 minutes is enough, just to loosen it.

While the udon boils, pat the blanched komatsuna dry and cut it. Cutting it after boiling keeps its shape and looks nicer.

Lift out the udon, drain it well, and add it to the sauce in the bowl. Toss the udon and sauce together thoroughly in the bowl.

Top with plenty of the meat miso (zha jiang) and add the komatsuna alongside. Finish with fried onions to taste and it is done.