Sichuan Dan Dan Noodles, WOK HEI!
Dim Sim LimSichuan Dan Dan Noodles, WOK HEI!
Ingredients
For the Crispy Pork Topping
- 1 pound ground pork, fatty
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon dark soy sauce
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/4 cup preserved Sichuan mustard greens, finely chopped (Zha Cai)
For the Spicy Dan Dan Sauce
- 1/4 cup Chinese sesame paste, (or tahini, thinned with 1 tablespoon water)
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon sugar
- 4 tablespoons Sichuan chili oil, with sediment, or more to taste
- 1 teaspoon chicken powder
- 1/2 teaspoon Yum Yum (MSG), optional, but highly recommended for that UMAMI BOMB!
- 1/4 cup hot water or chicken broth
- 1 teaspoon toasted sesame oil
For the Noodles & Garnish
- 1 1/2 pounds fresh Chinese egg noodles, thin or medium thickness
- 4 baby bok choy, halved or quartered
- 1/2 cup green onions, thinly sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, we build that flavor bomb pork topping. Heat your wok over HIGH heat until it's smoking. Add a splash of neutral oil, then toss in your ground pork. Break it up with your metal spatula and stir-fry until it's beautifully browned and crispy. We're talking serious texture here, people! Drain off any excess fat.
⏱️ 7 min
- 2
Now, push that crispy pork to one side of the wok. Add the minced ginger and garlic to the empty space and stir-fry for about 30 seconds until fragrant. BOOM! Smell that? That's flavor developing!
⏱️ 1 min
- 3
Deglaze with the Shaoxing wine, scraping up any bits from the bottom of the wok. Stir in the dark soy sauce, ground Sichuan peppercorns, and the chopped preserved Sichuan mustard greens. Mix everything together with the pork and cook for another 2-3 minutes until everything is well combined and fragrant. Transfer this glorious pork topping to a bowl and set aside. Don't even think about cleaning that wok yet!
⏱️ 3 min
- 4
Time for the SAUCE, the heart and soul of these Dan Dan Noodles! In a medium bowl, whisk together the Chinese sesame paste, light soy sauce, Chinkiang black vinegar, sugar, Sichuan chili oil, chicken powder, Yum Yum (if using, and you should be!), hot water or chicken broth, and toasted sesame oil until it's smooth and emulsified. Taste it! Adjust the chili oil or sugar if you need to. This is YOUR masterpiece!
⏱️ 5 min
- 5
Bring a large pot of water to a rolling boil. Add your fresh Chinese egg noodles and cook according to package directions until al dente. While the noodles are cooking, quickly blanch the baby bok choy in the same boiling water for 1-2 minutes until tender-crisp. Drain the bok choy and set aside.
⏱️ 5 min
- 6
Drain the cooked noodles well. Now, for the assembly! Divide the spicy Dan Dan sauce evenly among 4 serving bowls. Place a generous portion of hot noodles on top of the sauce in each bowl. Arrange the blanched bok choy next to the noodles.
⏱️ 3 min
- 7
Top each bowl with a generous spoonful (or two, I'm not judging!) of that crispy, flavorful pork topping. Garnish with plenty of sliced green onions and chopped roasted peanuts. Now, get in there with your chopsticks, mix it all up, and experience the magic! WOK THE HELL?! These are insane!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSichuan Dan Dan Noodles, WOK HEI!
For the Crispy Pork Topping
- 1 pound ground pork, fatty
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon dark soy sauce
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/4 cup preserved Sichuan mustard greens, finely chopped (Zha Cai)
For the Spicy Dan Dan Sauce
- 1/4 cup Chinese sesame paste, (or tahini, thinned with 1 tablespoon water)
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon sugar
- 4 tablespoons Sichuan chili oil, with sediment, or more to taste
- 1 teaspoon chicken powder
- 1/2 teaspoon Yum Yum (MSG), optional, but highly recommended for that UMAMI BOMB!
- 1/4 cup hot water or chicken broth
- 1 teaspoon toasted sesame oil
For the Noodles & Garnish
- 1 1/2 pounds fresh Chinese egg noodles, thin or medium thickness
- 4 baby bok choy, halved or quartered
- 1/2 cup green onions, thinly sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, we build that flavor bomb pork topping. Heat your wok over HIGH heat until it's smoking. Add a splash of neutral oil, then toss in your ground pork. Break it up with your metal spatula and stir-fry until it's beautifully browned and crispy. We're talking serious texture here, people! Drain off any excess fat.
⏱️ 7 min - 2
Now, push that crispy pork to one side of the wok. Add the minced ginger and garlic to the empty space and stir-fry for about 30 seconds until fragrant. BOOM! Smell that? That's flavor developing!
⏱️ 1 min - 3
Deglaze with the Shaoxing wine, scraping up any bits from the bottom of the wok. Stir in the dark soy sauce, ground Sichuan peppercorns, and the chopped preserved Sichuan mustard greens. Mix everything together with the pork and cook for another 2-3 minutes until everything is well combined and fragrant. Transfer this glorious pork topping to a bowl and set aside. Don't even think about cleaning that wok yet!
⏱️ 3 min - 4
Time for the SAUCE, the heart and soul of these Dan Dan Noodles! In a medium bowl, whisk together the Chinese sesame paste, light soy sauce, Chinkiang black vinegar, sugar, Sichuan chili oil, chicken powder, Yum Yum (if using, and you should be!), hot water or chicken broth, and toasted sesame oil until it's smooth and emulsified. Taste it! Adjust the chili oil or sugar if you need to. This is YOUR masterpiece!
⏱️ 5 min - 5
Bring a large pot of water to a rolling boil. Add your fresh Chinese egg noodles and cook according to package directions until al dente. While the noodles are cooking, quickly blanch the baby bok choy in the same boiling water for 1-2 minutes until tender-crisp. Drain the bok choy and set aside.
⏱️ 5 min - 6
Drain the cooked noodles well. Now, for the assembly! Divide the spicy Dan Dan sauce evenly among 4 serving bowls. Place a generous portion of hot noodles on top of the sauce in each bowl. Arrange the blanched bok choy next to the noodles.
⏱️ 3 min - 7
Top each bowl with a generous spoonful (or two, I'm not judging!) of that crispy, flavorful pork topping. Garnish with plenty of sliced green onions and chopped roasted peanuts. Now, get in there with your chopsticks, mix it all up, and experience the magic! WOK THE HELL?! These are insane!
⏱️ 1 min