Lazy DanDan Noodles

Mix together sesame paste (not tahini!), garlic, soy sauce, ginger, chili flakes, chili oil, black rice vinegar and half a tablespoon of the grounded peppercorns. I use a soup spoon so I can squish and smooth out the paste in the bottom of the bowl so the sauce mixes better. Set this sauce aside.

In a skillet, sauté the pickled mustard greens in a tablespoon of vegetable oil for three minutes on medium high heat. Set the greens aside in a bowl. In the same skillet (you can use a fresh one if you like to wash dishes), heat a tablespoon of the blended sesame oil on medium high heat; add the ground beef. Break up the meat with a spatula and cook until browned. Season with a half tablespoon of ground peppercorns and a pinch of salt.

For the noodles, prepared one pound of Chinese wheat noodles according to the package directions (if you have the salt the water, then you’re not using Chinese noodles!). When the noodles are ready, drain and coat the noodles with one tablespoon of blended sesame oil. Transfer the noodles to a large bowl. Mix in the sauce into the noodles; and add more salt and ground peppercorns if necessary.

Divide the noodles into six bowls. Top the noodles with the beef, and pickled greens. Garnish with green onions, and/or cilantro.