Dan Dan Noodles
Dan Dan Noodles
Ingredients
For the Mince
- 2 tablespoons neutral oil
- 2 scallions, sliced, white portion separated from green
- 1/2 pound ground pork or beef
- 2 teaspoons ginger, minced
- 1/4 cup yacai or preserved mustard greens
- 2 tablespoons Shaoxing wine
- 1 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sugar, optional
For the Noodles & Garnish
- 2 bundles fresh wheat noodles
- 1 choy sum
- 1/4 cup crushed peanuts, for garnish
- 1 tablespoon Sichuan chili oil, for garnish, or as needed
For the Sauce
- 3 teaspoons sesame paste
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sesame oil
- 5 tablespoons Sichuan chili oil
- 1 teaspoon sugar
- 2 cloves garlic, grated
Instructions
- 1
Begin by preparing your ingredients. Mince the ginger and slice the scallions, carefully separating the white portions from the green portions. The white parts will be used for cooking the mince, and the green parts for garnish.
⏱️ 5 min
- 2
In a medium bowl, combine all the sauce ingredients: 3 teaspoons sesame paste, 2 tablespoons light soy sauce, 1/2 teaspoon dark soy sauce, 1 tablespoon Chinese black vinegar, 1 teaspoon sesame oil, 5 tablespoons Sichuan chili oil, 1 teaspoon sugar, and 2 cloves of grated garlic. Whisk thoroughly until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 3 min
- 3
Heat 2 tablespoons of neutral oil in a large pan or wok over medium heat. Add the 1/2 pound of ground pork or beef. Cook, breaking up the meat with a spoon, until the water has evaporated and the fat begins to render and sizzle. This process should take approximately 6 to 8 minutes.
⏱️ 8 min
- 4
To the cooked mince, add 2 teaspoons of minced ginger, the white portion of the 2 scallions, and 1/4 cup of yacai or preserved mustard greens. Sauté for about 2 minutes, stirring frequently, until the aromatics are fragrant.
⏱️ 2 min
- 5
Pour 2 tablespoons of Shaoxing wine into the pan with the mince. Allow the alcohol to evaporate completely, which should take about 1 minute. Then, season the mince with 1 teaspoon of light soy sauce, 1/2 teaspoon of dark soy sauce, and 1/2 teaspoon of sugar (if using). Stir to combine. Reduce the heat to low to keep the cooked mince warm while you prepare the noodles.
⏱️ 2 min
- 6
Bring a large pot of water to a rolling boil. Cook the 2 bundles of fresh wheat noodles according to the package instructions until al dente. During the last 45 seconds of the noodles' cooking time, add the choy sum to the boiling water to blanch it briefly.
⏱️ 5 min•🌡️ 212
- 7
Drain the cooked noodles and choy sum thoroughly. Transfer the hot noodles directly into the bowl with the prepared sauce. Toss vigorously until the noodles are completely coated with the sauce. If the sauce appears too thick, add a small amount of the reserved noodle cooking water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 3 min
- 8
To serve, divide the sauced noodles among individual serving bowls. Arrange the blanched choy sum and a generous portion of the warm cooked mince on top of the noodles. Garnish each bowl with the green portion of the scallions, a sprinkle of crushed peanuts, and an additional drizzle of Sichuan chili oil, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dan Dan Noodles
For the Mince
- 2 tablespoons neutral oil
- 2 scallions, sliced, white portion separated from green
- 1/2 pound ground pork or beef
- 2 teaspoons ginger, minced
- 1/4 cup yacai or preserved mustard greens
- 2 tablespoons Shaoxing wine
- 1 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sugar, optional
For the Noodles & Garnish
- 2 bundles fresh wheat noodles
- 1 choy sum
- 1/4 cup crushed peanuts, for garnish
- 1 tablespoon Sichuan chili oil, for garnish, or as needed
For the Sauce
- 3 teaspoons sesame paste
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sesame oil
- 5 tablespoons Sichuan chili oil
- 1 teaspoon sugar
- 2 cloves garlic, grated
Instructions
- 1
Begin by preparing your ingredients. Mince the ginger and slice the scallions, carefully separating the white portions from the green portions. The white parts will be used for cooking the mince, and the green parts for garnish.
⏱️ 5 min - 2
In a medium bowl, combine all the sauce ingredients: 3 teaspoons sesame paste, 2 tablespoons light soy sauce, 1/2 teaspoon dark soy sauce, 1 tablespoon Chinese black vinegar, 1 teaspoon sesame oil, 5 tablespoons Sichuan chili oil, 1 teaspoon sugar, and 2 cloves of grated garlic. Whisk thoroughly until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 3 min - 3
Heat 2 tablespoons of neutral oil in a large pan or wok over medium heat. Add the 1/2 pound of ground pork or beef. Cook, breaking up the meat with a spoon, until the water has evaporated and the fat begins to render and sizzle. This process should take approximately 6 to 8 minutes.
⏱️ 8 min - 4
To the cooked mince, add 2 teaspoons of minced ginger, the white portion of the 2 scallions, and 1/4 cup of yacai or preserved mustard greens. Sauté for about 2 minutes, stirring frequently, until the aromatics are fragrant.
⏱️ 2 min - 5
Pour 2 tablespoons of Shaoxing wine into the pan with the mince. Allow the alcohol to evaporate completely, which should take about 1 minute. Then, season the mince with 1 teaspoon of light soy sauce, 1/2 teaspoon of dark soy sauce, and 1/2 teaspoon of sugar (if using). Stir to combine. Reduce the heat to low to keep the cooked mince warm while you prepare the noodles.
⏱️ 2 min - 6
Bring a large pot of water to a rolling boil. Cook the 2 bundles of fresh wheat noodles according to the package instructions until al dente. During the last 45 seconds of the noodles' cooking time, add the choy sum to the boiling water to blanch it briefly.
⏱️ 5 min•🌡️ 212 - 7
Drain the cooked noodles and choy sum thoroughly. Transfer the hot noodles directly into the bowl with the prepared sauce. Toss vigorously until the noodles are completely coated with the sauce. If the sauce appears too thick, add a small amount of the reserved noodle cooking water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 3 min - 8
To serve, divide the sauced noodles among individual serving bowls. Arrange the blanched choy sum and a generous portion of the warm cooked mince on top of the noodles. Garnish each bowl with the green portion of the scallions, a sprinkle of crushed peanuts, and an additional drizzle of Sichuan chili oil, as desired.
⏱️ 2 min