Sichuan Dan Dan Noodles
Sichuan Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound Ground pork
- 1 tablespoon Vegetable oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon Light soy sauce
- 1 tablespoon Fresh ginger, minced
- 2 Garlic, cloves, minced
- 1/4 cup Sichuan preserved mustard greens, Ya Cai, finely chopped
For the Sauce
- 10 tablespoons Chili oil with flakes
- 6 tablespoons Chinese sesame paste
- 4 tablespoons Light soy sauce
- 6 tablespoons Chinkiang black vinegar
- 4 teaspoons Granulated sugar
- 4 Garlic, cloves, minced
- 1 1/2 teaspoons Ground Sichuan peppercorns, toasted and ground
- 1 cup Chicken broth
For the Noodles and Garnish
- 1 pound Fresh Chinese wheat noodles, or 12 ounces dried Chinese wheat noodles
- 1/2 cup Scallions, chopped
- 1/4 cup Roasted peanuts, crushed
Instructions
- 1
Prepare the pork topping: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and crumbled, about 5 to 7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the pork. Add the Shaoxing wine, 1 tablespoon of light soy sauce, minced fresh ginger, and 2 minced garlic cloves to the skillet. Stir well and cook for 1 minute until fragrant. Stir in the finely chopped Sichuan preserved mustard greens (Ya Cai) and cook for another 1 to 2 minutes. Remove from heat and set aside.
⏱️ 3 min - 3
Prepare the sauce: In a medium mixing bowl, combine the chili oil, Chinese sesame paste, 4 tablespoons of light soy sauce, Chinkiang black vinegar, granulated sugar, 4 minced garlic cloves, ground Sichuan peppercorns, and chicken broth. Whisk well until all ingredients are thoroughly combined and the sauce is smooth.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the Chinese wheat noodles and cook according to package directions until al dente. This usually takes 2 to 4 minutes for fresh noodles or 6 to 8 minutes for dried noodles.
⏱️ 8 min - 5
Assemble the Dan Dan Noodles: Divide the prepared sauce evenly among 4 large serving bowls. Use tongs or a slotted spoon to transfer the cooked noodles directly from the boiling water into each bowl, allowing a small amount of cooking water to cling to the noodles, which helps to emulsify the sauce.
⏱️ 2 min - 6
Top each bowl of noodles with a generous portion of the cooked pork topping. Garnish with chopped scallions and crushed roasted peanuts. Serve immediately, instructing diners to mix everything together thoroughly before eating.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound Ground pork
- 1 tablespoon Vegetable oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon Light soy sauce
- 1 tablespoon Fresh ginger, minced
- 2 Garlic, cloves, minced
- 1/4 cup Sichuan preserved mustard greens, Ya Cai, finely chopped
For the Sauce
- 10 tablespoons Chili oil with flakes
- 6 tablespoons Chinese sesame paste
- 4 tablespoons Light soy sauce
- 6 tablespoons Chinkiang black vinegar
- 4 teaspoons Granulated sugar
- 4 Garlic, cloves, minced
- 1 1/2 teaspoons Ground Sichuan peppercorns, toasted and ground
- 1 cup Chicken broth
For the Noodles and Garnish
- 1 pound Fresh Chinese wheat noodles, or 12 ounces dried Chinese wheat noodles
- 1/2 cup Scallions, chopped
- 1/4 cup Roasted peanuts, crushed
Instructions
- 1
Prepare the pork topping: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and crumbled, about 5 to 7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the pork. Add the Shaoxing wine, 1 tablespoon of light soy sauce, minced fresh ginger, and 2 minced garlic cloves to the skillet. Stir well and cook for 1 minute until fragrant. Stir in the finely chopped Sichuan preserved mustard greens (Ya Cai) and cook for another 1 to 2 minutes. Remove from heat and set aside.
⏱️ 3 min - 3
Prepare the sauce: In a medium mixing bowl, combine the chili oil, Chinese sesame paste, 4 tablespoons of light soy sauce, Chinkiang black vinegar, granulated sugar, 4 minced garlic cloves, ground Sichuan peppercorns, and chicken broth. Whisk well until all ingredients are thoroughly combined and the sauce is smooth.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the Chinese wheat noodles and cook according to package directions until al dente. This usually takes 2 to 4 minutes for fresh noodles or 6 to 8 minutes for dried noodles.
⏱️ 8 min - 5
Assemble the Dan Dan Noodles: Divide the prepared sauce evenly among 4 large serving bowls. Use tongs or a slotted spoon to transfer the cooked noodles directly from the boiling water into each bowl, allowing a small amount of cooking water to cling to the noodles, which helps to emulsify the sauce.
⏱️ 2 min - 6
Top each bowl of noodles with a generous portion of the cooked pork topping. Garnish with chopped scallions and crushed roasted peanuts. Serve immediately, instructing diners to mix everything together thoroughly before eating.
⏱️ 1 min