Sichuan Dry-Fried Dan Dan Noodles (Dairy-Free)

Ingredients

• 200 g Dan dan noodles (fresh or dried)
• 150 g Ground pork
• 2 tbsp Neutral oil (peanut or canola)
• 1 tsp Sichuan peppercorns
• 2 tbsp Chili crisp
• 1 tbsp Douchi (fermented black beans), finely chopped
• 1 tsp Ginger, finely minced
• 2 cloves Garlic, finely minced
• 1.5 tbsp Soy sauce (or tamari)
• 1 tbsp Chinkiang black vinegar (or rice vinegar)
• 1 tbsp Chinese cooking wine (Shaoxing)
• 1 tsp Sugar
• 1/4 cup Chicken stock (or water)
• 1 tbsp TahinI (sesame paste)
• 1 tsp Sesame oil
• 2 tbsp Scallions, finely chopped

Instructions

1. 1

   Prep (about 20 minutes): Mince ginger and garlic; chop douchi; finely chop scallions. If using dried noodles, bring a pot of water to a boil and set up to cook them; if using fresh noodles, have them ready to cook immediately.

2. 2

   Cook noodles (about 8 minutes of the total cook time): Boil noodles until just tender, then drain well. Toss immediately with a small splash of neutral oil (about 1 tsp) to prevent sticking.

3. 3

   Toast and grind Sichuan pepper (about 3 minutes): In a dry pan over medium heat, toast Sichuan peppercorns until fragrant (do not burn), then crush coarsely.

4. 4

   Cook pork (about 10 minutes): Heat 1 tbsp neutral oil in a wok over medium-high heat. Add pork and cook until browned and crumbly. Add ginger, garlic, and chopped douchi; stir-fry 1–2 minutes. Add Shaoxing wine and cook off slightly.

5. 5

   Make and reduce sauce (about 4 minutes): Add chicken stock, soy sauce, black vinegar, sugar, chili crisp, tahini, and sesame oil. Stir until glossy and slightly thickened; fold in crushed Sichuan pepper.

6. 6

   Dry-fry and serve (about 0–2 minutes): Add drained noodles to the wok. Toss vigorously to coat and let excess liquid evaporate, 1–2 minutes. Plate and top with scallions.