Dan Dan Noodles

Name: Dan Dan Noodles
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1/2 lb Fresh thin wheat noodles; 1/4 lb Ground pork; 2 tbsp Sui Mi Ya Cai (preserved mustard greens, rinsed and chopped); 2 tbsp Chinese sesame paste (or unsweetened peanut butter); 3 tbsp Sichuan chili oil (with sediment); 1 tbsp Soy sauce (light); 1 tsp Sichuan peppercorns (toasted and ground); 1 clove Garlic (finely minced)

A spicy noodle dish originating from Sichuan, featuring a savory, nutty, and spicy sauce.

30 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Dairy mustard Peanut Sesame Soy Wheat

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Instructions

6 steps

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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