Spicy and Creamy Dan Dan Noodles
Spicy and Creamy Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound ground pork
- 1 tablespoon chili oil
- 3 garlic, cloves, minced
- 2 scallions, whites only, chopped
- 1/4 cup ya cai, preserved mustard greens, finely chopped
- 1 tablespoon Chinese cooking wine
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
For the Noodles
- 1 pound fresh noodles, Chinese wheat noodles or ramen noodles
- 4 ounces bok choy, blanched or steamed, for serving
For the Sauce
- 1/4 cup sesame paste
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 2 tablespoons chili oil, or more, to taste
- 1/4 teaspoon MSG, optional
For Garnish
- 2 scallions, green parts only, chopped
- 1/4 cup crushed peanuts
- chili oil, as needed, for drizzling
Instructions
- 1
Prepare the pork topping: Heat 1 tablespoon of chili oil in a large skillet or wok over medium-high heat. Add the ground pork and break it apart with a spoon. Cook until the fat is rendered and the pork is browned, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and chopped scallion whites to the pork. Sauté for 1 minute until fragrant. Stir in the ya cai, Chinese cooking wine, dark soy sauce, and regular soy sauce. Cook for another 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated and the mixture is well combined and flavorful. Set aside.
⏱️ 4 min
- 3
Prepare the sauce: In a large serving bowl, combine the sesame paste, light soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, sugar, minced garlic, chili oil, and MSG (if using). Whisk until thoroughly combined and smooth.
⏱️ 3 min
- 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh noodles and cook according to package directions until al dente, usually 2-3 minutes. While the noodles are cooking, you can quickly blanch or steam the bok choy until tender-crisp, about 1-2 minutes.
⏱️ 3 min
- 5
Assemble the dish: Using tongs, transfer the cooked noodles directly from the boiling water into the bowl with the prepared sauce. Toss immediately and thoroughly until the noodles are evenly coated with the sauce.
⏱️ 1 min
- 6
Divide the noodles into individual serving bowls. Arrange the blanched bok choy on the side of each bowl. Spoon a generous amount of the seasoned pork topping over the noodles.
⏱️ 1 min
- 7
Garnish with chopped scallion greens and crushed peanuts. Drizzle with additional chili oil, if desired, for extra heat. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy and Creamy Dan Dan Noodles
Ingredients
For the Pork Topping
- 1 pound ground pork
- 1 tablespoon chili oil
- 3 garlic, cloves, minced
- 2 scallions, whites only, chopped
- 1/4 cup ya cai, preserved mustard greens, finely chopped
- 1 tablespoon Chinese cooking wine
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
For the Noodles
- 1 pound fresh noodles, Chinese wheat noodles or ramen noodles
- 4 ounces bok choy, blanched or steamed, for serving
For the Sauce
- 1/4 cup sesame paste
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 2 tablespoons chili oil, or more, to taste
- 1/4 teaspoon MSG, optional
For Garnish
- 2 scallions, green parts only, chopped
- 1/4 cup crushed peanuts
- chili oil, as needed, for drizzling
Instructions
- 1
Prepare the pork topping: Heat 1 tablespoon of chili oil in a large skillet or wok over medium-high heat. Add the ground pork and break it apart with a spoon. Cook until the fat is rendered and the pork is browned, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and chopped scallion whites to the pork. Sauté for 1 minute until fragrant. Stir in the ya cai, Chinese cooking wine, dark soy sauce, and regular soy sauce. Cook for another 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated and the mixture is well combined and flavorful. Set aside.
⏱️ 4 min - 3
Prepare the sauce: In a large serving bowl, combine the sesame paste, light soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, sugar, minced garlic, chili oil, and MSG (if using). Whisk until thoroughly combined and smooth.
⏱️ 3 min - 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh noodles and cook according to package directions until al dente, usually 2-3 minutes. While the noodles are cooking, you can quickly blanch or steam the bok choy until tender-crisp, about 1-2 minutes.
⏱️ 3 min - 5
Assemble the dish: Using tongs, transfer the cooked noodles directly from the boiling water into the bowl with the prepared sauce. Toss immediately and thoroughly until the noodles are evenly coated with the sauce.
⏱️ 1 min - 6
Divide the noodles into individual serving bowls. Arrange the blanched bok choy on the side of each bowl. Spoon a generous amount of the seasoned pork topping over the noodles.
⏱️ 1 min - 7
Garnish with chopped scallion greens and crushed peanuts. Drizzle with additional chili oil, if desired, for extra heat. Serve immediately.
⏱️ 1 min