Creamy Dan Dan Noodles
Creamy Dan Dan Noodles
Ingredients
For the Minced Meat Topping
- 1 pound ground pork
- 2 cloves garlic, minced
- 2 scallions, white parts, chopped
- 1/4 cup Ya Cai, preserved mustard green, chopped
- 1 tablespoon Chinese cooking wine
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
For the Noodles and Sauce
- 1 pound fresh noodles, thin or medium thickness
- 1/4 cup sesame paste
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 2 tablespoons Angry Grandma Chili Oil, or other chili oil, adjust to taste
- 1/4 teaspoon MSG, optional
For Serving
- 4 cups bok choy, blanched
- 2 scallions, green parts, chopped
- 1/4 cup crushed peanuts
- as needed chili oil, for drizzling
Instructions
- 1
In a large pan or wok, add the ground pork. Cook over medium-high heat, breaking it apart with a spoon, until the fat is rendered and the pork is browned, about 5-7 minutes.
⏱️ 7 min
- 2
Drain off any excess fat, leaving about 1 tablespoon in the pan. Add the minced garlic, chopped scallion whites, and Ya Cai to the pan. Continue to stir-fry for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Stir in the Chinese cooking wine, dark soy sauce, and soy sauce. Cook for another 1-2 minutes, allowing the flavors to meld. Remove the minced meat mixture from the pan and set aside.
⏱️ 2 min
- 4
Bring a large pot of water to a rolling boil. Add the fresh noodles and cook according to package instructions until al dente. This usually takes 2-4 minutes for fresh noodles.
⏱️ 4 min•🌡️ 212
- 5
While the noodles are cooking, prepare the sauce. In a large serving bowl, combine the sesame paste, light soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, granulated sugar, minced garlic, Angry Grandma Chili Oil, and MSG (if using).
⏱️ 3 min
- 6
Mix all the sauce ingredients thoroughly with a whisk or spoon until well combined and smooth. The sauce should be creamy.
⏱️ 2 min
- 7
Once the noodles are cooked, use tongs to transfer them directly into the bowl with the prepared sauce. Do not drain all the water; a little noodle water can help emulsify the sauce.
⏱️ 1 min
- 8
Mix the noodles well with the sauce until they are fully coated. Divide the sauced noodles among individual serving bowls.
⏱️ 1 min
- 9
Arrange blanched bok choy on the side of the noodles in each bowl. Spoon a generous amount of the prepared minced meat topping over the noodles.
⏱️ 1 min
- 10
Garnish with chopped scallions and crushed peanuts. Drizzle additional chili oil over the top for extra spice and flavor, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Dan Dan Noodles
For the Minced Meat Topping
- 1 pound ground pork
- 2 cloves garlic, minced
- 2 scallions, white parts, chopped
- 1/4 cup Ya Cai, preserved mustard green, chopped
- 1 tablespoon Chinese cooking wine
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
For the Noodles and Sauce
- 1 pound fresh noodles, thin or medium thickness
- 1/4 cup sesame paste
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 2 tablespoons Angry Grandma Chili Oil, or other chili oil, adjust to taste
- 1/4 teaspoon MSG, optional
For Serving
- 4 cups bok choy, blanched
- 2 scallions, green parts, chopped
- 1/4 cup crushed peanuts
- as needed chili oil, for drizzling
Instructions
- 1
In a large pan or wok, add the ground pork. Cook over medium-high heat, breaking it apart with a spoon, until the fat is rendered and the pork is browned, about 5-7 minutes.
⏱️ 7 min - 2
Drain off any excess fat, leaving about 1 tablespoon in the pan. Add the minced garlic, chopped scallion whites, and Ya Cai to the pan. Continue to stir-fry for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Stir in the Chinese cooking wine, dark soy sauce, and soy sauce. Cook for another 1-2 minutes, allowing the flavors to meld. Remove the minced meat mixture from the pan and set aside.
⏱️ 2 min - 4
Bring a large pot of water to a rolling boil. Add the fresh noodles and cook according to package instructions until al dente. This usually takes 2-4 minutes for fresh noodles.
⏱️ 4 min•🌡️ 212 - 5
While the noodles are cooking, prepare the sauce. In a large serving bowl, combine the sesame paste, light soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, granulated sugar, minced garlic, Angry Grandma Chili Oil, and MSG (if using).
⏱️ 3 min - 6
Mix all the sauce ingredients thoroughly with a whisk or spoon until well combined and smooth. The sauce should be creamy.
⏱️ 2 min - 7
Once the noodles are cooked, use tongs to transfer them directly into the bowl with the prepared sauce. Do not drain all the water; a little noodle water can help emulsify the sauce.
⏱️ 1 min - 8
Mix the noodles well with the sauce until they are fully coated. Divide the sauced noodles among individual serving bowls.
⏱️ 1 min - 9
Arrange blanched bok choy on the side of the noodles in each bowl. Spoon a generous amount of the prepared minced meat topping over the noodles.
⏱️ 1 min - 10
Garnish with chopped scallions and crushed peanuts. Drizzle additional chili oil over the top for extra spice and flavor, if desired. Serve immediately and enjoy!
⏱️ 1 min