Classic Sichuan Dan Dan Noodles
Traditional spicy noodles with preserved mustard greens and ground pork.
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Ingredients
- 10 oz dried thin wheat noodles
- 1/2 lb ground pork
- 1/4 cup Sui Mi Ya Cai (preserved mustard greens)
- 4 tbsp Sichuan chili oil with flakes
- 3 tbsp Chinese sesame paste (or tahini)
- 2 tbsp light soy sauce
- 1 tbsp Chinkiang black vinegar
- 1 tsp Sichuan peppercorn powder
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 stalks scallions, sliced
- 2 tbsp crushed roasted peanuts(optional)
Instructions
- 1
Heat a wok over medium-high heat with a splash of oil and brown the ground pork until crispy and fully cooked.
- 2
Add the Sui Mi Ya Cai to the pork and stir-fry for 2 minutes until fragrant, then set the meat mixture aside.
- 3
In a small bowl, whisk together the sesame paste, chili oil, soy sauce, black vinegar, minced garlic, and Sichuan peppercorn powder until smooth.
- 4
Bring a large pot of water to a boil and cook the wheat noodles according to package instructions until al dente.
- 5
While noodles cook, heat the chicken broth in a small saucepan until simmering.
- 6
Divide the sauce base into four serving bowls and pour 1/4 cup of hot chicken broth into each bowl to emulsify the sauce.
- 7
Drain the noodles and divide them among the bowls, placing them directly onto the sauce mixture.
- 8
Top each bowl with a generous spoonful of the pork mixture, sliced scallions, and crushed peanuts before serving.
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