Heat the oil in a wok, and fry the ground pork well until fragrant.
Add the ginger, 2/3 of the minced green onion, and doubanjiang, then stir-fry over medium-low heat until fragrant.
Set aside 2 tablespoons of the stir-fried ground pork for the toppings.
Add the water, bring to a boil, and skim off the scum. Add the ◎ ingredients, and simmer for 2-3 minutes over medium-low heat.
In the mean time, add the sesame paste to a bowl, and dilute with Step 4 soup. Mix in the remaining green onions, and set aside.
Start cooking the noodles.
Taste the soup, and if it's too thin, adjust the taste with salt, then turn off the heat.
Mix in the sesame paste mixture .
When the noodles are cooked, drain the water, transfer into a serving bowl, and pour in the soup.
Top with the ground pork as a topping, drizzle with ra-yu chili sesame oil if you like, and done.
Story Behind this Recipe
I couldn't find a dan dan noodle recipe that suited my tastes, so I created my own.
You can make plenty of soup with this recipe (the flavor is one the stronger side). The spiciness and saltiness differ depending on the doubanjiang you are using, so please adjust the amount to your liking. You might find the flavor of the soup is a bit strong before adding the sesame paste, but it will be fine.