Authentic Sichuan Dan Dan Noodles with Homemade Crispy Chili Oil

First, prepare the crispy chili oil: Toast 1 tablespoon of Sichuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant. Grind them into a fine powder. In a small saucepan, heat 1/2 cup neutral oil over medium-low heat until shimmering (about 300°F/150°C). Remove from heat and immediately stir in the ground Sichuan peppercorns and 1/4 cup chili flakes. Let it cool completely to infuse the flavors and become crispy.

While the chili oil cools, prepare the pork topping. Heat 1 tablespoon of the prepared chili oil (strained, if preferred) in a large skillet or wok over medium-high heat. Add the ground pork and cook for 8-10 minutes, breaking it apart with a spoon, until browned and crispy. Drain any excess fat and set aside.

For the sauce, combine minced garlic, grated ginger, soy sauce, Chinkiang vinegar, sesame paste, and sugar in a medium bowl. Whisk until well combined. Set aside.

Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions, typically 3-5 minutes for fresh noodles or 6-8 minutes for dried, until al dente. Reserve 1/2 cup of the noodle cooking water before draining the noodles.

To assemble, divide the sauce mixture evenly among 4 serving bowls. Add 1/4 cup of chicken broth and 1-2 tablespoons of the reserved noodle water to each bowl, stirring to combine.

Divide the drained noodles among the bowls. Top each with a generous portion of the crispy ground pork. Drizzle with more of the crispy chili oil (including the crispy bits) to taste.

Garnish with chopped scallions and serve immediately.