Spicy Szechuan Dan Dan Noodles
Spicy Szechuan Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound ground pork, lean
- 1/4 cup Szechuan preserved vegetables, finely chopped, such as Ya Cai or Zha Cai
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon ginger, freshly grated
- 1 tablespoon garlic, minced
- 1 tablespoon vegetable oil
For the Dan Dan Sauce
- 1/4 cup Chinese sesame paste, or tahini
- 1/4 cup light soy sauce
- 2 tablespoons Chinkiang vinegar, or black rice vinegar
- 3 tablespoons chili oil with flakes, or more, to taste
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons Szechuan peppercorns, toasted and ground
- 1 tablespoon garlic, minced
- 1/4 cup chicken broth, warm
For the Noodles and Garnish
- 1 1/2 pounds fresh Chinese wheat noodles, thin or medium thickness, or dried noodles
- 4 scallions, thinly sliced, for garnish
- 1/2 cup roasted peanuts, chopped, for garnish
- 4 cups bok choy, chopped, optional, for serving
Instructions
- 1
Prepare the Pork Topping: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add ginger and garlic to the pork and cook for 1 minute until fragrant. Stir in Shaoxing wine, soy sauce, and Szechuan preserved vegetables. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 3 min
- 3
Prepare the Dan Dan Sauce: In a large heatproof bowl, combine Chinese sesame paste, light soy sauce, Chinkiang vinegar, chili oil, granulated sugar, ground Szechuan peppercorns, and minced garlic. Whisk vigorously until well combined and smooth. Gradually whisk in the warm chicken broth until the sauce reaches a pourable consistency.
⏱️ 5 min
- 4
Cook the Noodles: Bring a large pot of water to a rolling boil. Add the fresh noodles and cook according to package directions until al dente, typically 2-4 minutes for fresh noodles or 6-8 minutes for dried. If using bok choy, blanch it in the boiling water for 30 seconds before adding the noodles, then remove and set aside.
⏱️ 8 min
- 5
Assemble the Dan Dan Noodles: Divide the prepared sauce evenly among 4 serving bowls. Using tongs, transfer the cooked noodles directly from the boiling water into each bowl, allowing some of the noodle water to transfer with them (this helps loosen the sauce).
⏱️ 2 min
- 6
Top each bowl of noodles with a generous portion of the cooked pork topping. Garnish with sliced scallions and chopped roasted peanuts. If using, add the blanched bok choy. Toss everything together vigorously before serving to coat the noodles evenly with the sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound ground pork, lean
- 1/4 cup Szechuan preserved vegetables, finely chopped, such as Ya Cai or Zha Cai
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon ginger, freshly grated
- 1 tablespoon garlic, minced
- 1 tablespoon vegetable oil
For the Dan Dan Sauce
- 1/4 cup Chinese sesame paste, or tahini
- 1/4 cup light soy sauce
- 2 tablespoons Chinkiang vinegar, or black rice vinegar
- 3 tablespoons chili oil with flakes, or more, to taste
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons Szechuan peppercorns, toasted and ground
- 1 tablespoon garlic, minced
- 1/4 cup chicken broth, warm
For the Noodles and Garnish
- 1 1/2 pounds fresh Chinese wheat noodles, thin or medium thickness, or dried noodles
- 4 scallions, thinly sliced, for garnish
- 1/2 cup roasted peanuts, chopped, for garnish
- 4 cups bok choy, chopped, optional, for serving
Instructions
- 1
Prepare the Pork Topping: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add ginger and garlic to the pork and cook for 1 minute until fragrant. Stir in Shaoxing wine, soy sauce, and Szechuan preserved vegetables. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 3 min - 3
Prepare the Dan Dan Sauce: In a large heatproof bowl, combine Chinese sesame paste, light soy sauce, Chinkiang vinegar, chili oil, granulated sugar, ground Szechuan peppercorns, and minced garlic. Whisk vigorously until well combined and smooth. Gradually whisk in the warm chicken broth until the sauce reaches a pourable consistency.
⏱️ 5 min - 4
Cook the Noodles: Bring a large pot of water to a rolling boil. Add the fresh noodles and cook according to package directions until al dente, typically 2-4 minutes for fresh noodles or 6-8 minutes for dried. If using bok choy, blanch it in the boiling water for 30 seconds before adding the noodles, then remove and set aside.
⏱️ 8 min - 5
Assemble the Dan Dan Noodles: Divide the prepared sauce evenly among 4 serving bowls. Using tongs, transfer the cooked noodles directly from the boiling water into each bowl, allowing some of the noodle water to transfer with them (this helps loosen the sauce).
⏱️ 2 min - 6
Top each bowl of noodles with a generous portion of the cooked pork topping. Garnish with sliced scallions and chopped roasted peanuts. If using, add the blanched bok choy. Toss everything together vigorously before serving to coat the noodles evenly with the sauce.
⏱️ 2 min