Dan Dan Noodles
担担面
Chewy noodles in a nutty, tingly chili sauce, topped with seasoned pork and crushed peanuts.
Serves 4
Prep 20 min
Cook 15 min
Ingredients
- 12 oz fresh or dried wheat noodles
- 1/2 lb ground pork
- 1 tablespoon vegetable oil
- 2 tablespoons Sichuan preserved vegetable (ya cai), rinsed and chopped, optional
- 1 tablespoon soy sauce, for the pork
- 1 tablespoon Shaoxing wine, for the pork
- 3 tablespoons Chinese sesame paste or tahini
- 3 tablespoons soy sauce, for the sauce
- 2 tablespoons chili oil with sediment
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan peppercorns
- 2 cloves garlic, minced
- 2 cups baby bok choy or spinach
- 2 green onions, sliced
- 1/4 cup crushed roasted peanuts
Steps
Step 1. Heat the oil in a pan over medium-high heat. Cook the pork for 4 to 5 minutes, breaking it up, until browned and cooked through. Add the preserved vegetable, 1 tablespoon soy sauce, and the wine and cook for 2 minutes.
Step 2. Whisk the sesame paste, 3 tablespoons soy sauce, chili oil, vinegar, sugar, Sichuan pepper, and garlic together. Divide the sauce among 4 bowls.
Step 3. Boil the noodles as the package directs. In the last 30 seconds, add the greens to the pot. Scoop out a cup of the cooking water, then drain.
Step 4. Stir about 2 tablespoons of the hot cooking water into each bowl to loosen the sauce. Divide the noodles and greens among the bowls.
Step 5. Top with the pork, green onions, and peanuts. Toss everything together before eating.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.