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Dan Dan Noodles (担担面)

🇨🇳 China · Sichuan

Servings: 6 Prep: 30 minutes Cook: 30 minutes Total: 1 hour

Ingredients

  • 1/3 cup Chinese sesame paste (or unsweetened natural peanut butter)
  • 1/3 cup light soy sauce (or soy sauce)
  • 1/4 cup Chinkiang vinegar
  • 4 cloves garlic, finely minced
  • 2 green onions, finely minced
  • 2 tablespoons honey (or agave syrup)
  • 1/2 to 1 teaspoon Sichuan peppercorns, toasted and ground
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 lb ground pork
  • 1 tablespoon minced ginger
  • 2 green onions, chopped
  • 1 1/2 tablespoons fermented black beans, rinsed and chopped
  • 1/2 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1/2 teaspoon sugar
  • 1/3 cup roasted peanuts, crushed
  • 14 oz Dan Dan noodles (or thin wheat noodles)
  • 1 small batch leafy green vegetables, roughly chopped (spinach, choy sum, baby bok choy, etc.)
  • Homemade chili oil, to taste

Steps

  1. In a bowl, mix sesame paste, soy sauce, Chinkiang vinegar, minced garlic, minced green onion, honey, and toasted ground Sichuan peppercorns to make the sauce. Set aside.
  2. Heat peanut oil in a pan over medium-high heat. Add ground pork and cook, breaking it apart, until browned.
  3. Add minced ginger, chopped green onion, fermented black beans, and Sui Mi Ya Cai. Stir-fry until fragrant.
  4. Add Shaoxing wine and sugar, stirring to combine. Cook for another minute, then remove from heat and stir in crushed peanuts.
  5. Bring a pot of water to a boil. Cook the Dan Dan noodles according to package instructions until just done.
  6. Add the leafy green vegetables to the pot in the last minute of cooking to blanch them briefly, then drain noodles and greens together.
  7. Divide the sauce among serving bowls. Add the cooked noodles and greens, then top with the pork mixture.
  8. Drizzle with homemade chili oil to taste and mix everything together before serving.

Notes

Sui Mi Ya Cai is a Sichuan preserved mustard green; if unavailable, it can be omitted or substituted with a similar pickled vegetable. Adjust chili oil to desired spice level.

Source: omnivorescookbook.com