Dan Dan Noodles
A spicy noodle dish originating from Sichuan, featuring a savory, nutty, and spicy sauce.
Contains common allergens
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Instructions
- 1
Make the Sauce Base: In serving bowls, evenly divide the sesame paste, chili oil, soy sauce, ground Sichuan peppercorns, and minced garlic. Whisk slightly until combined into a thick, fiery paste.
- 2
Fry the Pork Base: Heat a wok over medium-high heat with 1 tsp oil. Add the ground pork and stir-fry until completely browned, dry, and slightly crispy (about 3-4 minutes).
- 3
Add Preserved Greens: Add the rinsed Sui Mi Ya Cai to the pork. Toss and fry for another 1-2 minutes until deeply fragrant. Remove from heat.
- 4
Cook the Noodles: Boil a large pot of water. Add the fresh wheat noodles and cook for 2-3 minutes until al dente. Drain well, reserving 2-3 tablespoons of the hot, starchy noodle water.
- 5
Assemble the Bowls: Add 1 tablespoon of the hot noodle water to the sauce base in the bowls to loosen it. Divide the hot noodles into the bowls over the sauce.
- 6
Garnish and Serve: Top the noodles generously with the crispy pork mixture and some chopped scallions or blanched bok choy. Mix thoroughly before eating so every strand is coated.
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