Begin by bringing a large pot of salted water to a boil. Add the fresh noodles and cook them according to the package directions, usually about 3–5 minutes until al dente. Once cooked, drain the noodles in a colander and set aside to cool slightly, ensuring they remain separate and ready to absorb the delicious sauce later.

In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the ground pork to the pan and cook for 5–7 minutes, stirring frequently, until it’s nicely browned and cooked through.

Once the pork is browned, add 3 minced garlic cloves and a tablespoon of freshly grated ginger to the pan. Stir the mixture and cook for 1–2 minutes, until the garlic is fragrant and golden.

Lower the heat slightly and mix in 3 tablespoons of soy sauce, 2 tablespoons of sesame paste (or peanut butter), 2 tablespoons of chili oil, and 1 tablespoon of rice vinegar. Stir everything together for about 2 minutes until you have a smooth and glossy sauce.

Add the drained noodles directly into the pan with the meat and sauce mixture. Toss everything gently for about 1–2 minutes, ensuring the noodles are completely coated in the rich sauce.

Sprinkle in Sichuan peppercorns to taste and increase the heat with more chili oil, if desired. Stir again for about 30 seconds.

Transfer the completed Addictive Dan Dan Noodles to serving bowls and top generously with chopped green onions, fresh vegetables like bok choy or cucumber, and a handful of crushed peanuts.