Description

Numbing, nutty, spicy and a little tangy, dan dan noodles are wheat noodles tossed in a small pool of awesome sauce, topped with crispy ground pork, scallions and crushed peanuts.

Ingredients

Units

For the Pork

1 tbsp neutral oil
8 oz (225 g) ground pork
2 tbsp Sichuan preserved vegetable (ya cai), rinsed and chopped
1 tbsp soy sauce
1 tbsp Shaoxing wine

For the Sauce

4 tbsp (60 ml) soy sauce
2 tbsp Chinese black vinegar
2 tbsp Chinese sesame paste
2 tbsp chili oil with sediment
1 tsp Sichuan peppercorns, toasted and ground
2 tsp sugar
2 garlic cloves, minced

For the Noodles

12 oz (340 g) fresh or dried thin wheat noodles
4 oz (115 g) baby bok choy, halved

To Serve

4 scallions, thinly sliced
1/4 cup (35 g) roasted peanuts, crushed
Extra chili oil

Instructions

To Make the Pork

Heat the oil in a skillet over medium-high heat. Add the pork and cook, breaking it up, for 6 to 8 minutes, until browned and crisp at the edges. Add the preserved vegetable, soy sauce and wine and cook for 2 minutes. Set aside.

To Make the Sauce

Whisk together the soy sauce, vinegar, sesame paste, chili oil, ground peppercorns, sugar and garlic. Divide it among 4 bowls and add 1 tbsp of hot water to each.

TO COOK THE NOODLES

Cook the noodles in boiling water according to the package. Add the bok choy for the last minute. Scoop out 1/2 cup of the noodle water, then drain.

Divide the noodles and bok choy among the bowls, on top of the sauce. Add a splash of noodle water if the sauce is too thick.

Top with the pork, scallions, peanuts and a drizzle of chili oil. Toss everything together before eating.

Notes

Sesame paste is a Chinese roasted sesame paste, sold at Asian markets. Tahini is a milder substitute.
The sauce keeps 4 days in the fridge, so you can make it ahead. Cooked noodles and pork are best the same day.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Recipes
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 575
Fat: 24 g
Carbohydrates: 65 g
Protein: 22 g