Dan Dan Noodles
Dan Dan Noodles
Ingredients
For the Crispy Pork Topping
- 1 pound pork belly, sliced and roughly minced
- 1 tablespoon neutral oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sichuan peppercorns, freshly ground
- 1/2 teaspoon five spice powder
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 2 spring onions, white parts, chopped
- 1/4 cup pickled mustard greens, 碎米芽菜 (sui mi ya cai)
For the Noodles and Greens
- 1 pound thin wheat noodles
- 8 ounces bok choy, trimmed
For the Spicy Sauce
- 1/4 cup sesame paste, or tahini
- 2 tablespoons Chinese black vinegar
- 2 tablespoons light soy sauce
- 2 tablespoons chili oil
- 1 teaspoon Sichuan peppercorns, freshly ground
- 1 teaspoon granulated sugar
- 2 garlic, cloves, minced
For Garnish
- 2 spring onions, green parts, thinly sliced
Instructions
- 1
Prepare the pork belly: Using a cleaver or sharp knife, slice the pork belly into thin strips, then roughly mince. The goal is not a fine mince, but rather small, irregular pieces that will crisp up nicely.
⏱️ 5 min
- 2
Cook the pork topping: Heat the neutral oil in a large pan or skillet over medium-high heat. Add the minced pork belly and cook, stirring occasionally, until it starts to brown and render its fat, about 8-10 minutes.
⏱️ 10 min
- 3
Season the pork: To the browned pork, add the light soy sauce, dark soy sauce, Shaoxing wine, ground Sichuan peppercorns, five spice powder, salt, granulated sugar, minced garlic, white parts of spring onions, and pickled mustard greens. Mix well and continue to cook, stirring frequently, until the pork is crispy and all the liquid has evaporated, about 5-7 minutes. Set aside.
⏱️ 7 min
- 4
Prepare the sauce: In a large mixing bowl, combine the sesame paste, Chinese black vinegar, light soy sauce, chili oil, ground Sichuan peppercorns, granulated sugar, and minced garlic. Whisk thoroughly until the sauce is smooth and well-combined.
⏱️ 5 min
- 5
Cook the noodles: Bring a large pot of water to a rolling boil. Add the thin wheat noodles and cook according to package directions until al dente. Reserve about 1 cup of the noodle cooking water before draining the noodles. Set the cooked noodles aside.
⏱️ 8 min
- 6
Blanch the greens: While the noodle water is still hot, add the trimmed bok choy to the pot. Blanch for 1-2 minutes until bright green and slightly tender-crisp. Drain well.
⏱️ 2 min
- 7
Assemble the Dan Dan Noodles: Add the cooked noodles to the bowl with the prepared sauce. Toss vigorously to ensure the noodles are thoroughly coated. If the sauce is too thick, add a tablespoon or two of the reserved noodle water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve: Divide the sauced noodles among four serving bowls. Arrange the blanched bok choy on top of the noodles. Spoon a generous amount of the crispy pork topping over the bok choy and noodles. Garnish with the thinly sliced green parts of spring onions. Serve immediately and enjoy the creamy, spicy, and filling dish!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dan Dan Noodles
Ingredients
For the Crispy Pork Topping
- 1 pound pork belly, sliced and roughly minced
- 1 tablespoon neutral oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sichuan peppercorns, freshly ground
- 1/2 teaspoon five spice powder
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 2 spring onions, white parts, chopped
- 1/4 cup pickled mustard greens, 碎米芽菜 (sui mi ya cai)
For the Noodles and Greens
- 1 pound thin wheat noodles
- 8 ounces bok choy, trimmed
For the Spicy Sauce
- 1/4 cup sesame paste, or tahini
- 2 tablespoons Chinese black vinegar
- 2 tablespoons light soy sauce
- 2 tablespoons chili oil
- 1 teaspoon Sichuan peppercorns, freshly ground
- 1 teaspoon granulated sugar
- 2 garlic, cloves, minced
For Garnish
- 2 spring onions, green parts, thinly sliced
Instructions
- 1
Prepare the pork belly: Using a cleaver or sharp knife, slice the pork belly into thin strips, then roughly mince. The goal is not a fine mince, but rather small, irregular pieces that will crisp up nicely.
⏱️ 5 min - 2
Cook the pork topping: Heat the neutral oil in a large pan or skillet over medium-high heat. Add the minced pork belly and cook, stirring occasionally, until it starts to brown and render its fat, about 8-10 minutes.
⏱️ 10 min - 3
Season the pork: To the browned pork, add the light soy sauce, dark soy sauce, Shaoxing wine, ground Sichuan peppercorns, five spice powder, salt, granulated sugar, minced garlic, white parts of spring onions, and pickled mustard greens. Mix well and continue to cook, stirring frequently, until the pork is crispy and all the liquid has evaporated, about 5-7 minutes. Set aside.
⏱️ 7 min - 4
Prepare the sauce: In a large mixing bowl, combine the sesame paste, Chinese black vinegar, light soy sauce, chili oil, ground Sichuan peppercorns, granulated sugar, and minced garlic. Whisk thoroughly until the sauce is smooth and well-combined.
⏱️ 5 min - 5
Cook the noodles: Bring a large pot of water to a rolling boil. Add the thin wheat noodles and cook according to package directions until al dente. Reserve about 1 cup of the noodle cooking water before draining the noodles. Set the cooked noodles aside.
⏱️ 8 min - 6
Blanch the greens: While the noodle water is still hot, add the trimmed bok choy to the pot. Blanch for 1-2 minutes until bright green and slightly tender-crisp. Drain well.
⏱️ 2 min - 7
Assemble the Dan Dan Noodles: Add the cooked noodles to the bowl with the prepared sauce. Toss vigorously to ensure the noodles are thoroughly coated. If the sauce is too thick, add a tablespoon or two of the reserved noodle water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve: Divide the sauced noodles among four serving bowls. Arrange the blanched bok choy on top of the noodles. Spoon a generous amount of the crispy pork topping over the bok choy and noodles. Garnish with the thinly sliced green parts of spring onions. Serve immediately and enjoy the creamy, spicy, and filling dish!
⏱️ 5 min