Dan Dan Noodles
A classic Sichuan street food featuring spicy noodles with a savory pork topping and creamy sesame sauce. The combination of numbing Sichuan peppercorns, chili oil, and sesame creates an addictively complex flavor profile.
Ingredients
- 1 lb Chinese wheat noodles
- 1/2 lb ground pork
- 1 tsp Sichuan peppercorns, ground
- 2 tbsp Sichuan chili oil
- 2 tbsp Chinese sesame paste (or tahini)
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp sugar
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 4 green onions, chopped
- 2 tbsp preserved mustard greens (ya cai), chopped
- 2 tbsp vegetable oil
- 1/2 cup chicken stock or water
- to taste salt
Instructions
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1
Make the sauce by mixing 2 tbsp Chinese sesame paste (or tahini), 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp sugar, half of the 2 tbsp Sichuan chili oil, and half of the 1 tsp ground Sichuan peppercorns in a bowl. Add 1/2 cup chicken stock or water and whisk until smooth.
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2
Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and half of the 4 chopped green onions. Stir-fry for 30 seconds until fragrant.
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3
Add 1/2 lb ground pork and break it up with a spatula. Cook until no longer pink, about 3-4 minutes.
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4
Add 2 tbsp chopped preserved mustard greens (ya cai) and stir-fry for another minute.
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5
Season the pork mixture with a pinch of to taste salt and the remaining Sichuan peppercorns. Remove from heat and set aside.
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6
Cook 1 lb Chinese wheat noodles according to package instructions. Drain well.
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7
For each serving, place a portion of the sauce in the bottom of a bowl. Add hot noodles on top and then spoon the pork mixture over the noodles.
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8
Garnish with the remaining green onions and a drizzle of chili oil. Serve immediately, mixing everything together before eating.