Chinese Dan Dan Noodles
Sichuan-style noodles with seasoned pork, preserved greens, peanuts, and a savory sesame-chili sauce.
Equipment
- Large pot
- Large skillet
- Mixing bowl
- Whisk
Ingredients
Pork and Noodles
- 12 oz fresh wheat noodles or dried medium wheat noodles
- 8 oz ground pork
- 2 tbsp neutral oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp Sichuan preserved mustard greens finely chopped
Sauce and Garnish
- 3 tbsp Chinese sesame paste
- 2 tbsp light soy sauce
- 1 tbsp Chinkiang black vinegar
- 2 tsp chili oil plus more to serve
- 1 tsp sugar
- 1/2 cup hot chicken stock
- 2 tbsp roasted peanuts crushed
- 2 large scallions thinly sliced
Instructions
Cook the Pork:
- Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it into fine crumbles, until browned.
- Add the garlic, ginger, and preserved mustard greens. Stir-fry for 2 minutes until aromatic, then keep warm.
Make the Sauce and Serve:
- Whisk the sesame paste, soy sauce, black vinegar, chili oil, and sugar until smooth. Gradually whisk in the hot stock.
- Boil the noodles according to package directions until just tender, then drain well.
- Divide the sauce among bowls, add the noodles, and top with pork, peanuts, and scallions. Toss thoroughly before eating.
Notes
- Adjust chili oil to taste without reducing the black vinegar, which keeps the sauce balanced.
- Serve immediately; the noodles absorb sauce as they stand.
Nutrition
Calories: 560kcalCarbohydrates: 62gProtein: 24gFat: 25gSaturated Fat: 6gCholesterol: 45mgSodium: 980mgFiber: 4gSugar: 5g