A Bowl of Dan Dan Noodles
A Bowl of 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
- 3 tablespoons Chinese sesame paste
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons chili oil, or more, to taste
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorn powder
- 1/4 cup chicken broth, warm
For the Noodles and Garnish
- 1 pound fresh Chinese egg noodles, thin or medium
- 4 ounces baby bok choy, halved or quartered
- 1/4 cup roasted peanuts, chopped
- 2 scallions, sliced, for garnish
Instructions
- 1
Prepare the pork topping: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, 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. Cook for another 2-3 minutes, stirring constantly, until fragrant. Remove from heat and set aside.
⏱️ 3 min
- 3
Prepare the sauce: In a medium bowl, whisk together the Chinese sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, and Sichuan peppercorn powder. Gradually whisk in the warm chicken broth until the sauce is smooth and well combined.
⏱️ 5 min
- 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh Chinese egg noodles and cook according to package directions until al dente, usually 2-4 minutes. In the last minute of cooking, add the baby bok choy to blanch.
⏱️ 5 min
- 5
Drain the noodles and bok choy, reserving about 1/4 cup of the noodle cooking water.
⏱️ 1 min
- 6
Assemble the Dan Dan Noodles: Divide the sauce evenly among four serving bowls. Add a splash of the reserved noodle cooking water to each bowl to help loosen the sauce, if needed.
⏱️ 2 min
- 7
Divide the hot noodles and blanched bok choy among the bowls, placing them on top of the sauce. Top each bowl generously with the prepared pork topping.
⏱️ 2 min
- 8
Garnish with chopped roasted peanuts and sliced scallions. Serve immediately, instructing diners to mix everything together before eating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
A Bowl of 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
- 3 tablespoons Chinese sesame paste
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons chili oil, or more, to taste
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorn powder
- 1/4 cup chicken broth, warm
For the Noodles and Garnish
- 1 pound fresh Chinese egg noodles, thin or medium
- 4 ounces baby bok choy, halved or quartered
- 1/4 cup roasted peanuts, chopped
- 2 scallions, sliced, for garnish
Instructions
- 1
Prepare the pork topping: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, 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. Cook for another 2-3 minutes, stirring constantly, until fragrant. Remove from heat and set aside.
⏱️ 3 min - 3
Prepare the sauce: In a medium bowl, whisk together the Chinese sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, and Sichuan peppercorn powder. Gradually whisk in the warm chicken broth until the sauce is smooth and well combined.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh Chinese egg noodles and cook according to package directions until al dente, usually 2-4 minutes. In the last minute of cooking, add the baby bok choy to blanch.
⏱️ 5 min - 5
Drain the noodles and bok choy, reserving about 1/4 cup of the noodle cooking water.
⏱️ 1 min - 6
Assemble the Dan Dan Noodles: Divide the sauce evenly among four serving bowls. Add a splash of the reserved noodle cooking water to each bowl to help loosen the sauce, if needed.
⏱️ 2 min - 7
Divide the hot noodles and blanched bok choy among the bowls, placing them on top of the sauce. Top each bowl generously with the prepared pork topping.
⏱️ 2 min - 8
Garnish with chopped roasted peanuts and sliced scallions. Serve immediately, instructing diners to mix everything together before eating.
⏱️ 2 min