Savory Sichuan Dan Dan Noodles
Savory Sichuan Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound ground pork
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Sauce
- 1 1/2 teaspoons Sichuan peppercorns, toasted and ground
- 1/4 cup Chinese sesame paste
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang vinegar
- 3 tablespoons chili oil, with sediment
- 1 teaspoon sugar
- 1/2 cup chicken broth, warm
- 2 cloves garlic, minced
For the Noodles and Garnish
- 1 pound fresh or dried wheat noodles, thin
- 4 ounces bok choy, chopped, or other leafy green
- 2 scallions, sliced, for garnish
- 1/4 cup roasted peanuts, crushed, for garnish
Instructions
- 1
Prepare the pork topping: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and stir-fry, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess fat from the pork. Add the ground Sichuan peppercorns, Shaoxing wine, soy sauce, minced ginger, and minced garlic to the skillet. Stir-fry for another 2-3 minutes until fragrant. Set aside.
⏱️ 3 min
- 3
Prepare the sauce: In a large heatproof bowl, combine the ground Sichuan peppercorns, Chinese sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, warm chicken broth, and minced garlic. Whisk until well combined and smooth. This is your base sauce for all four servings.
⏱️ 5 min
- 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. If using fresh noodles, this usually takes 2-3 minutes; dried noodles may take 5-8 minutes.
⏱️ 8 min
- 5
While the noodles are cooking, add the chopped bok choy to the boiling water during the last minute of cooking to blanch until tender-crisp.
⏱️ 1 min
- 6
Divide the prepared sauce evenly among four serving bowls. Using tongs, transfer a portion of the cooked noodles and blanched bok choy directly into each bowl, allowing some of the noodle water to carry over (this helps loosen the sauce).
⏱️ 2 min
- 7
Top each bowl of noodles with a generous spoonful of the pork topping. Garnish with sliced scallions and crushed roasted peanuts.
⏱️ 1 min
- 8
Serve immediately. Instruct diners to thoroughly mix the noodles with the sauce and toppings before eating to ensure all flavors are combined.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Sichuan Dan Dan Noodles
For the Pork Topping
- 1 pound ground pork
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Sauce
- 1 1/2 teaspoons Sichuan peppercorns, toasted and ground
- 1/4 cup Chinese sesame paste
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang vinegar
- 3 tablespoons chili oil, with sediment
- 1 teaspoon sugar
- 1/2 cup chicken broth, warm
- 2 cloves garlic, minced
For the Noodles and Garnish
- 1 pound fresh or dried wheat noodles, thin
- 4 ounces bok choy, chopped, or other leafy green
- 2 scallions, sliced, for garnish
- 1/4 cup roasted peanuts, crushed, for garnish
Instructions
- 1
Prepare the pork topping: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and stir-fry, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the pork. Add the ground Sichuan peppercorns, Shaoxing wine, soy sauce, minced ginger, and minced garlic to the skillet. Stir-fry for another 2-3 minutes until fragrant. Set aside.
⏱️ 3 min - 3
Prepare the sauce: In a large heatproof bowl, combine the ground Sichuan peppercorns, Chinese sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, warm chicken broth, and minced garlic. Whisk until well combined and smooth. This is your base sauce for all four servings.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. If using fresh noodles, this usually takes 2-3 minutes; dried noodles may take 5-8 minutes.
⏱️ 8 min - 5
While the noodles are cooking, add the chopped bok choy to the boiling water during the last minute of cooking to blanch until tender-crisp.
⏱️ 1 min - 6
Divide the prepared sauce evenly among four serving bowls. Using tongs, transfer a portion of the cooked noodles and blanched bok choy directly into each bowl, allowing some of the noodle water to carry over (this helps loosen the sauce).
⏱️ 2 min - 7
Top each bowl of noodles with a generous spoonful of the pork topping. Garnish with sliced scallions and crushed roasted peanuts.
⏱️ 1 min - 8
Serve immediately. Instruct diners to thoroughly mix the noodles with the sauce and toppings before eating to ensure all flavors are combined.
⏱️ 1 min