Chinese (Sichuan) · dinner
Dan Dan Noodles Chewy wheat noodles are tossed in a nutty, spicy sesame sauce with crisp-edged Sichuan-spiced ground pork, greens, scallions and peanuts. Stir everything together at the table for a bowl that is savory, numbing and bold.
total 40 min
prep 20 min
cook 20 min
servings 4 Keep this recipe Add a copy of Dan Dan Noodles to your Saucepan library.
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Back to 4 servings Chili oil 0.25 cup vegetable oil, for the chili oil 2 tablespoons toasted sesame oil 1.5 tablespoons red chili flakes 0.5 teaspoon Sichuan peppercorn powder 0.5 teaspoon Chinese five-spice powder 1 star anise, optional Sauce 0.33 cup reduced-sodium chicken broth, warmed 0.25 cup reduced-sodium soy sauce 3 tablespoons Chinese sesame paste, tahini is not an exact substitute 1.5 tablespoons Shaoxing wine or dry sherry 1 tablespoon sugar 1 teaspoon Sichuan peppercorn powder 0.5 teaspoon Chinese five-spice powder 0.5 teaspoon ground ginger 2 cloves garlic, minced 3 tablespoons prepared chili oil, 3 to 4 tablespoons, to taste Pork 1 tablespoon vegetable oil 8 ounces ground pork 2 teaspoons hoisin sauce 2 teaspoons Shaoxing wine or dry sherry 2 teaspoons dark soy sauce, regular soy sauce works in a pinch 0.5 teaspoon Chinese five-spice powder Preserved greens 2 teaspoons vegetable oil 0.5 cup sui mi ya cai, preserved mustard greens, rinsed and minced Noodles and greens 1 pound fresh white wheat noodles, medium thickness; dried can be used 1 bunch choy sum, top 6 inches; bok choy or spinach can be used Toppings green onions, chopped peanuts, chopped and toasted in a skillet
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1 Step 1: Put the red chili flakes, Sichuan peppercorn powder, five-spice, and star anise in a heatproof bowl. Heat the 1/4 cup vegetable oil over medium for 2 to 3 minutes until it reaches about 325°F (163°C); do not let it get hotter or the spices will scorch. Pour the oil carefully over the spices, whisk in the sesame oil, and set aside. Start a large pot of water boiling for the noodles.2 Step 2: Whisk the broth, soy sauce, sesame paste, wine, sugar, Sichuan peppercorn powder, five-spice, ground ginger and garlic until smooth. Whisk in 3 to 4 tablespoons of the chili oil, taste, and set the sauce aside.3 Step 3: Heat 1 tablespoon oil in a skillet or wok over medium-high until very hot. Add the pork and cook, crumbling it, until mostly cooked through. Stir in the hoisin, wine, dark soy sauce and five-spice, and cook 1 to 2 minutes until the liquid has evaporated. For extra crisp bits, raise the heat to high for another 1 to 2 minutes, then transfer to a bowl.4 Step 4: Warm 2 teaspoons oil in the empty skillet over medium. Add the preserved mustard greens and sauté for 60 seconds to warm through, then set aside.5 Step 5: Cook the noodles in the boiling water according to the package directions, adding the choy sum for the last 30 seconds to blanch. Drain well and toss with a drizzle of sesame oil so they do not stick.6 Step 6: Divide the sauce among four bowls. Top with noodles, greens, pork, preserved greens, scallions and peanuts, then toss until the noodles are well coated. Add more chili oil to taste.getsaucepan.com/r/14b1ede3-33bf-53d4-bd7f-dcfd150988ad
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