Spicy Sichuan Dan Dan Noodles
Spicy Sichuan Dan Dan Noodles
Ingredients
For the Noodles and Toppings
- 1 pound fresh ramen noodles
- 1/2 cup roasted peanuts, chopped
- 4 stalks scallions, thinly sliced, whites and greens separated
- 4 heads bok choy, trimmed and quartered
For the Pork Topping
- 1 pound ground pork
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Spicy Sauce
- 1/3 cup chili oil, with sediment
- 1/4 cup sesame paste
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 teaspoon sugar
- 1 teaspoon Sichuan peppercorns, ground
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- 1
Prepare the pork topping: In a bowl, combine the ground pork with shaoxing wine, soy sauce, and sesame oil. Mix well.
⏱️ 5 min
- 2
Prepare the spicy sauce: In a medium bowl, whisk together chili oil, sesame paste, soy sauce, black vinegar, sugar, ground Sichuan peppercorns, minced garlic, and minced ginger until well combined.
⏱️ 5 min
- 3
Cook the pork topping: Heat a wok or large skillet over medium-high heat. Add the seasoned ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min•🌡️ 375
- 4
Blanch the bok choy: Bring a pot of water to a boil. Add the bok choy quarters and blanch for 1-2 minutes until tender-crisp. Remove and set aside.
⏱️ 3 min•🌡️ 212
- 5
Cook the noodles: Bring a fresh pot of water to a boil. Cook the ramen noodles according to package directions until al dente. Drain well.
⏱️ 5 min•🌡️ 212
- 6
Assemble the dan dan noodles: Divide the spicy sauce evenly among four serving bowls. Add the drained noodles to each bowl. Top with the cooked pork, blanched bok choy, chopped peanuts, and sliced scallion greens.
⏱️ 5 min
- 7
Serve immediately, ensuring to mix the sauce with the noodles before eating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Dan Dan Noodles
Ingredients
For the Noodles and Toppings
- 1 pound fresh ramen noodles
- 1/2 cup roasted peanuts, chopped
- 4 stalks scallions, thinly sliced, whites and greens separated
- 4 heads bok choy, trimmed and quartered
For the Pork Topping
- 1 pound ground pork
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Spicy Sauce
- 1/3 cup chili oil, with sediment
- 1/4 cup sesame paste
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 teaspoon sugar
- 1 teaspoon Sichuan peppercorns, ground
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- 1
Prepare the pork topping: In a bowl, combine the ground pork with shaoxing wine, soy sauce, and sesame oil. Mix well.
⏱️ 5 min - 2
Prepare the spicy sauce: In a medium bowl, whisk together chili oil, sesame paste, soy sauce, black vinegar, sugar, ground Sichuan peppercorns, minced garlic, and minced ginger until well combined.
⏱️ 5 min - 3
Cook the pork topping: Heat a wok or large skillet over medium-high heat. Add the seasoned ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min•🌡️ 375 - 4
Blanch the bok choy: Bring a pot of water to a boil. Add the bok choy quarters and blanch for 1-2 minutes until tender-crisp. Remove and set aside.
⏱️ 3 min•🌡️ 212 - 5
Cook the noodles: Bring a fresh pot of water to a boil. Cook the ramen noodles according to package directions until al dente. Drain well.
⏱️ 5 min•🌡️ 212 - 6
Assemble the dan dan noodles: Divide the spicy sauce evenly among four serving bowls. Add the drained noodles to each bowl. Top with the cooked pork, blanched bok choy, chopped peanuts, and sliced scallion greens.
⏱️ 5 min - 7
Serve immediately, ensuring to mix the sauce with the noodles before eating.
⏱️ 2 min