Dan Dan Noodles with Chili Crisp
99 Ranch MarketDan Dan Noodles with Chili Crisp
Ingredients
For the Pork Topping
- 1 pound ground pork
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1/4 cup Sichuan preserved mustard greens, finely chopped (Zha Cai)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon peanut oil
For the Sauce
- 1/4 cup sesame paste, (Chinese style, not tahini)
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons chili crisp, or more, to taste
- 1 tablespoon Sichuan peppercorn oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/4 cup hot noodle water
For the Noodles and Garnish
- 1 1/2 pounds fresh wheat noodles, (thin, round, or flat)
- 8 ounces baby bok choy, halved or quartered
- 3 scallions, chopped, for garnish
- 1/4 cup roasted peanuts, crushed, for garnish
Instructions
- 1
Prepare the pork topping: Heat peanut oil in a wok or large skillet over medium-high heat. Add ground pork and break it up with a spoon. Cook until browned and crispy, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess fat from the pork. Add Shaoxing wine, dark soy sauce, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant. Add the chopped Sichuan preserved mustard greens and cook for another 2-3 minutes. Set aside.
⏱️ 4 min
- 3
Prepare the sauce: In a medium bowl, combine sesame paste, light soy sauce, Chinkiang vinegar, chili crisp, Sichuan peppercorn oil, sugar, and minced garlic. Whisk until well combined and smooth. The sauce will be thick.
⏱️ 5 min
- 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions until al dente, usually 2-4 minutes. Do not overcook.
⏱️ 4 min•🌡️ 212
- 5
While the noodles are cooking, add the baby bok choy to the boiling water during the last minute of cooking the noodles, just until tender-crisp.
⏱️ 1 min•🌡️ 212
- 6
Before draining the noodles, reserve about 1/2 cup of the hot noodle water. Drain the noodles and bok choy thoroughly.
⏱️ 1 min
- 7
Add 1/4 cup of the reserved hot noodle water to the sauce mixture and whisk again until the sauce is a pourable consistency. If it's still too thick, add a little more noodle water, 1 tablespoon at a time.
⏱️ 2 min
- 8
To assemble: Divide the sauce evenly among 4 serving bowls. Add a portion of the hot noodles and bok choy to each bowl. Top generously with the prepared pork topping. Garnish with chopped scallions and crushed roasted peanuts.
⏱️ 4 min
- 9
Serve immediately. Instruct diners to toss everything together vigorously before eating to coat the noodles evenly with the sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
99 Ranch MarketDan Dan Noodles with Chili Crisp
Ingredients
For the Pork Topping
- 1 pound ground pork
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1/4 cup Sichuan preserved mustard greens, finely chopped (Zha Cai)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon peanut oil
For the Sauce
- 1/4 cup sesame paste, (Chinese style, not tahini)
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons chili crisp, or more, to taste
- 1 tablespoon Sichuan peppercorn oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/4 cup hot noodle water
For the Noodles and Garnish
- 1 1/2 pounds fresh wheat noodles, (thin, round, or flat)
- 8 ounces baby bok choy, halved or quartered
- 3 scallions, chopped, for garnish
- 1/4 cup roasted peanuts, crushed, for garnish
Instructions
- 1
Prepare the pork topping: Heat peanut oil in a wok or large skillet over medium-high heat. Add ground pork and break it up with a spoon. Cook until browned and crispy, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the pork. Add Shaoxing wine, dark soy sauce, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant. Add the chopped Sichuan preserved mustard greens and cook for another 2-3 minutes. Set aside.
⏱️ 4 min - 3
Prepare the sauce: In a medium bowl, combine sesame paste, light soy sauce, Chinkiang vinegar, chili crisp, Sichuan peppercorn oil, sugar, and minced garlic. Whisk until well combined and smooth. The sauce will be thick.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions until al dente, usually 2-4 minutes. Do not overcook.
⏱️ 4 min•🌡️ 212 - 5
While the noodles are cooking, add the baby bok choy to the boiling water during the last minute of cooking the noodles, just until tender-crisp.
⏱️ 1 min•🌡️ 212 - 6
Before draining the noodles, reserve about 1/2 cup of the hot noodle water. Drain the noodles and bok choy thoroughly.
⏱️ 1 min - 7
Add 1/4 cup of the reserved hot noodle water to the sauce mixture and whisk again until the sauce is a pourable consistency. If it's still too thick, add a little more noodle water, 1 tablespoon at a time.
⏱️ 2 min - 8
To assemble: Divide the sauce evenly among 4 serving bowls. Add a portion of the hot noodles and bok choy to each bowl. Top generously with the prepared pork topping. Garnish with chopped scallions and crushed roasted peanuts.
⏱️ 4 min - 9
Serve immediately. Instruct diners to toss everything together vigorously before eating to coat the noodles evenly with the sauce.
⏱️ 2 min