Ginger Scallion Dan Dan Noodles
Ginger Scallion Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound ground pork, lean
- 1 tablespoon vegetable oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
For the Sauce
- 8 tablespoons Chinese sesame paste, or tahini
- 8 tablespoons chili oil, with sediment
- 6 tablespoons light soy sauce
- 4 tablespoons Chinkiang black vinegar
- 4 teaspoons granulated sugar
- 2 teaspoons Sichuan peppercorns, toasted and finely ground
- 4 tablespoons garlic, minced
- 4 teaspoons fresh ginger, minced
- 1 cup chicken broth
- 4 tablespoons sesame oil
For the Noodles and Garnish
- 1 pound fresh Chinese wheat noodles, thin or medium thickness
- 1/2 cup roasted peanuts, chopped
- 4 scallions, thinly sliced, white and green parts separated
- 4 ounces baby bok choy, or spinach
Instructions
- 1
Prepare the sauce: In a large bowl, combine the Chinese sesame paste, chili oil, 6 tablespoons of light soy sauce, Chinkiang black vinegar, granulated sugar, ground Sichuan peppercorns, 4 tablespoons of minced garlic, and 4 teaspoons of minced fresh ginger. Whisk vigorously until the sauce is smooth and well combined. Divide the sauce evenly among 4 individual serving bowls.
⏱️ 10 min - 2
Prepare the pork topping: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and crumbled, about 6 to 8 minutes. Drain any excess fat from the skillet. Add the remaining 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger to the pork and cook for 1 minute until fragrant. Stir in the Shaoxing wine and the remaining 1 tablespoon of light soy sauce, cooking for another 1 to 2 minutes until the liquid has mostly evaporated.
⏱️ 10 min - 3
Prepare the vegetables: Bring a medium pot of lightly salted water to a boil. Add the baby bok choy or spinach and blanch for 1 to 2 minutes, until tender-crisp. Immediately remove with tongs or a slotted spoon and set aside to drain.
⏱️ 5 min - 4
Cook the noodles: In the same pot of boiling water from Step 3, add the fresh Chinese wheat noodles and cook according to package directions, typically 2 to 4 minutes, until al dente. While the noodles are cooking, add 1/4 cup of chicken broth and 1 tablespoon of sesame oil to each of the 4 serving bowls prepared in Step 1, whisking briefly to combine with the sauce base.
⏱️ 5 min - 5
Assemble the noodles: Drain the cooked noodles thoroughly. Immediately divide the hot noodles among the 4 serving bowls. Use chopsticks or tongs to toss the noodles vigorously with the sauce in each bowl until every strand is well coated. Top each bowl evenly with the prepared pork topping, blanched bok choy, chopped roasted peanuts, and thinly sliced scallions (white and green parts). Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound ground pork, lean
- 1 tablespoon vegetable oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
For the Sauce
- 8 tablespoons Chinese sesame paste, or tahini
- 8 tablespoons chili oil, with sediment
- 6 tablespoons light soy sauce
- 4 tablespoons Chinkiang black vinegar
- 4 teaspoons granulated sugar
- 2 teaspoons Sichuan peppercorns, toasted and finely ground
- 4 tablespoons garlic, minced
- 4 teaspoons fresh ginger, minced
- 1 cup chicken broth
- 4 tablespoons sesame oil
For the Noodles and Garnish
- 1 pound fresh Chinese wheat noodles, thin or medium thickness
- 1/2 cup roasted peanuts, chopped
- 4 scallions, thinly sliced, white and green parts separated
- 4 ounces baby bok choy, or spinach
Instructions
- 1
Prepare the sauce: In a large bowl, combine the Chinese sesame paste, chili oil, 6 tablespoons of light soy sauce, Chinkiang black vinegar, granulated sugar, ground Sichuan peppercorns, 4 tablespoons of minced garlic, and 4 teaspoons of minced fresh ginger. Whisk vigorously until the sauce is smooth and well combined. Divide the sauce evenly among 4 individual serving bowls.
⏱️ 10 min - 2
Prepare the pork topping: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and crumbled, about 6 to 8 minutes. Drain any excess fat from the skillet. Add the remaining 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger to the pork and cook for 1 minute until fragrant. Stir in the Shaoxing wine and the remaining 1 tablespoon of light soy sauce, cooking for another 1 to 2 minutes until the liquid has mostly evaporated.
⏱️ 10 min - 3
Prepare the vegetables: Bring a medium pot of lightly salted water to a boil. Add the baby bok choy or spinach and blanch for 1 to 2 minutes, until tender-crisp. Immediately remove with tongs or a slotted spoon and set aside to drain.
⏱️ 5 min - 4
Cook the noodles: In the same pot of boiling water from Step 3, add the fresh Chinese wheat noodles and cook according to package directions, typically 2 to 4 minutes, until al dente. While the noodles are cooking, add 1/4 cup of chicken broth and 1 tablespoon of sesame oil to each of the 4 serving bowls prepared in Step 1, whisking briefly to combine with the sauce base.
⏱️ 5 min - 5
Assemble the noodles: Drain the cooked noodles thoroughly. Immediately divide the hot noodles among the 4 serving bowls. Use chopsticks or tongs to toss the noodles vigorously with the sauce in each bowl until every strand is well coated. Top each bowl evenly with the prepared pork topping, blanched bok choy, chopped roasted peanuts, and thinly sliced scallions (white and green parts). Serve immediately.
⏱️ 5 min