Dan Dan Noodles, Sichuan Peppercorns
Dan Dan Noodles, Sichuan Peppercorns
Ingredients
For the Sichuan Peppercorn Oil (Optional, for extra flavor)
- 2 tablespoons Sichuan peppercorns, whole
- 1/2 cup vegetable oil
For the Spicy Sauce
- 1/2 cup Sichuan chili oil, with sediment
- 4 tablespoons Chinese sesame paste
- 4 tablespoons light soy sauce
- 4 tablespoons Chinkiang black vinegar
- 2 teaspoons granulated sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground roasted Sichuan peppercorns, (from whole, toasted and ground)
For the Crispy Pork Topping
- 1 pound ground pork
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 cup fermented preserved mustard greens (Zha Cai), finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cooking oil
For the Noodles and Garnish
- 1 1/2 pounds fresh Chinese wheat noodles, thin, like ramen or lo mein
- 10 ounces Yu Choy or Bok Choy, cleaned, trimmed
- 1/2 cup scallions, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
If making Sichuan Peppercorn Oil: In a small saucepan, combine 2 tablespoons of whole Sichuan peppercorns and 1/2 cup of vegetable oil. Heat over low heat for 10-15 minutes, ensuring the oil does not smoke. The peppercorns should slowly infuse the oil. Remove from heat and let cool completely. Strain the oil, discarding the peppercorns. This oil can be used in the sauce or drizzled over the finished dish for extra numbing flavor.
⏱️ 20 min - 2
Prepare the Spicy Sauce: In a medium mixing bowl, combine 1/2 cup Sichuan chili oil, 4 tablespoons Chinese sesame paste, 4 tablespoons light soy sauce, 4 tablespoons Chinkiang black vinegar, 2 teaspoons granulated sugar, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 teaspoons ground roasted Sichuan peppercorns. Whisk vigorously until well combined and emulsified. Taste and adjust seasoning if necessary; the sauce should be pungent, spicy, and tangy.
⏱️ 5 min - 3
Prepare the Crispy Pork Topping: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add 1 pound of ground pork and cook, breaking it up with a spoon, until browned and crispy, about 8-10 minutes. Drain off any excess fat. Add 2 minced garlic cloves and 1 tablespoon minced fresh ginger to the pork and stir-fry for 1 minute until fragrant. Stir in 1/2 cup finely diced fermented preserved mustard greens (Zha Cai), 2 tablespoons Shaoxing wine, 1 tablespoon light soy sauce, and 1 teaspoon dark soy sauce. Continue to cook for 2-3 minutes, stirring, until the liquid has evaporated and the mixture is well combined and slightly caramelized. Set aside.
⏱️ 15 min - 4
Cook Noodles and Greens: Bring a large pot of water to a rolling boil. Add 10 ounces of Yu Choy or Bok Choy and blanch for 1-2 minutes until tender-crisp and bright green. Remove with tongs or a slotted spoon and set aside. In the same boiling water, add 1 1/2 pounds of fresh Chinese wheat noodles. Cook according to package directions, typically 2-4 minutes, until al dente. Drain the noodles thoroughly.
⏱️ 5 min - 5
Assemble the Dan Dan Noodles: Divide the prepared spicy sauce equally among 4 serving bowls, spreading it across the bottom. Add a portion of the hot, drained noodles to each bowl, arranging them over the sauce. Top each bowl generously with the crispy pork topping. Arrange the blanched greens on the side of the noodles. Garnish with 1/2 cup chopped scallions and 1/4 cup chopped roasted peanuts. Serve immediately, instructing diners to mix everything thoroughly before eating.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dan Dan Noodles, Sichuan Peppercorns
Ingredients
For the Sichuan Peppercorn Oil (Optional, for extra flavor)
- 2 tablespoons Sichuan peppercorns, whole
- 1/2 cup vegetable oil
For the Spicy Sauce
- 1/2 cup Sichuan chili oil, with sediment
- 4 tablespoons Chinese sesame paste
- 4 tablespoons light soy sauce
- 4 tablespoons Chinkiang black vinegar
- 2 teaspoons granulated sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground roasted Sichuan peppercorns, (from whole, toasted and ground)
For the Crispy Pork Topping
- 1 pound ground pork
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 cup fermented preserved mustard greens (Zha Cai), finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cooking oil
For the Noodles and Garnish
- 1 1/2 pounds fresh Chinese wheat noodles, thin, like ramen or lo mein
- 10 ounces Yu Choy or Bok Choy, cleaned, trimmed
- 1/2 cup scallions, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
If making Sichuan Peppercorn Oil: In a small saucepan, combine 2 tablespoons of whole Sichuan peppercorns and 1/2 cup of vegetable oil. Heat over low heat for 10-15 minutes, ensuring the oil does not smoke. The peppercorns should slowly infuse the oil. Remove from heat and let cool completely. Strain the oil, discarding the peppercorns. This oil can be used in the sauce or drizzled over the finished dish for extra numbing flavor.
⏱️ 20 min - 2
Prepare the Spicy Sauce: In a medium mixing bowl, combine 1/2 cup Sichuan chili oil, 4 tablespoons Chinese sesame paste, 4 tablespoons light soy sauce, 4 tablespoons Chinkiang black vinegar, 2 teaspoons granulated sugar, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 teaspoons ground roasted Sichuan peppercorns. Whisk vigorously until well combined and emulsified. Taste and adjust seasoning if necessary; the sauce should be pungent, spicy, and tangy.
⏱️ 5 min - 3
Prepare the Crispy Pork Topping: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add 1 pound of ground pork and cook, breaking it up with a spoon, until browned and crispy, about 8-10 minutes. Drain off any excess fat. Add 2 minced garlic cloves and 1 tablespoon minced fresh ginger to the pork and stir-fry for 1 minute until fragrant. Stir in 1/2 cup finely diced fermented preserved mustard greens (Zha Cai), 2 tablespoons Shaoxing wine, 1 tablespoon light soy sauce, and 1 teaspoon dark soy sauce. Continue to cook for 2-3 minutes, stirring, until the liquid has evaporated and the mixture is well combined and slightly caramelized. Set aside.
⏱️ 15 min - 4
Cook Noodles and Greens: Bring a large pot of water to a rolling boil. Add 10 ounces of Yu Choy or Bok Choy and blanch for 1-2 minutes until tender-crisp and bright green. Remove with tongs or a slotted spoon and set aside. In the same boiling water, add 1 1/2 pounds of fresh Chinese wheat noodles. Cook according to package directions, typically 2-4 minutes, until al dente. Drain the noodles thoroughly.
⏱️ 5 min - 5
Assemble the Dan Dan Noodles: Divide the prepared spicy sauce equally among 4 serving bowls, spreading it across the bottom. Add a portion of the hot, drained noodles to each bowl, arranging them over the sauce. Top each bowl generously with the crispy pork topping. Arrange the blanched greens on the side of the noodles. Garnish with 1/2 cup chopped scallions and 1/4 cup chopped roasted peanuts. Serve immediately, instructing diners to mix everything thoroughly before eating.
⏱️ 5 min