Description
A comforting bowl of Dan Dan noodles with a rich sauce, savory pork topping, and a spicy kick.
Ingredients
Scale
- For the Chili Oil: 2 tbsp Sichuan peppercorns
- 1 cinnamon stick (about 1 inch)
- 2 star anise
- 1 cup neutral oil
- 1/4 cup crushed red pepper flakes
- For the Pork and Preserved Vegetable Topping: 3 tsp neutral oil, divided
- 8 oz ground pork
- 2 tsp sweet bean sauce or hoisin sauce
- 2 tsp Shaoxing wine
- 1 tsp dark soy sauce
- 1/2 tsp five-spice powder
- 1/3 cup sui mi ya cai (chopped Chinese preserved mustard stem)
- For the Sauce: 2 tbsp sesame paste or tahini
- 3 tbsp soy sauce
- 2 tsp sugar
- 1/4 tsp five-spice powder
- 1/2 tsp Sichuan peppercorn powder (freshly ground)
- 1/2 cup prepared chili oil (from above)
- 2 cloves garlic, very finely minced
- 1/4 cup hot noodle cooking water
- For the Noodles and Toppings: 1 lb fresh or dried medium-thick white wheat noodles
- 1 small bunch leafy greens (spinach, bok choy or choy sum)
- Chopped roasted peanuts, for topping
- 1 scallion, chopped, for topping (optional)
Instructions
- Make the chili oil: Combine Sichuan peppercorns, cinnamon stick, star anise, and neutral oil in a pot and heat slowly until it reaches 325°F (160°C). Turn off the heat and let sit for 6-7 minutes, then remove whole spices.
- Stir in the crushed red pepper flakes and let the oil steep until fragrant, then cool completely.
- Heat 1 teaspoon of neutral oil in a wok over medium heat. Brown the ground pork, breaking it up as it cooks. Add the sweet bean sauce, Shaoxing wine, dark soy sauce, and five-spice powder. Cook until liquid evaporates, about 3-4 minutes.
- Sauté the sui mi ya cai in the remaining oil until fragrant, then set aside.
- Whisk together sesame paste, soy sauce, sugar, five-spice powder, Sichuan peppercorn powder, prepared chili oil, and minced garlic. Add hot noodle cooking water just before serving.
- Boil noodles according to package directions, adding leafy greens during the last minute. Drain well.
- Divide sauce among bowls, add noodles, then greens, then pork topping for even coating.
- Sprinkle with roasted peanuts and scallion, toss together, and serve immediately.
Notes
Adjust the heat level by varying the amount of chili oil used. Leftover chili oil and pork topping can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 512
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 50mg
