Sichuan-Style Dan Dan Noodles (Quick Toss)

Ingredients

• 180 g Dried wheat noodles (or fresh ramen/udon)
• 120 g Ground pork (or extra-firm tofu, crumbled)
• 2 tbsp Neutral oil
• 2 tbsp Sichuan chili crisp (or chili oil)
• 2 tbsp Tahin i or sesame paste (or smooth peanut butter as substitute)(optional)
• 1 tbsp Chinese black vinegar (or balsamic)
• 1 tbsp Soy sauce
• 1 tsp Chinkiang vinegar (if available) or extra black vinegar(optional)
• 1 tsp Sugar
• 3 tbsp Chicken stock (or water)
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 stalks Green onions, sliced
• 2 tbsp Roasted peanuts, chopped
• 2 tbsp Quick pickled greens (e.g., pickled mustard greens), chopped
• 1 pinch Salt(optional)
• 1 tsp Optional: Sichuan peppercorns, toasted and ground(optional)

Instructions

1. 1

   Prep (15 minutes): Mince garlic and ginger; slice green onions; chop peanuts; chop pickled greens; if using tofu, crumble it; if using pork, measure it out.

2. 2

   Cook noodles (20 minutes total cook window): Bring a large pot of salted water to a boil. Cook noodles according to package directions until chewy. Reserve 1/2 cup (120 ml) cooking water, then drain.

3. 3

   Make the sauce (during noodle cook): In a bowl, whisk chili crisp, sesame paste (or tahini), black vinegar, soy sauce, sugar, and stock until smooth. Taste and adjust with a pinch of salt if needed.

4. 4

   Cook the topping (within the 20-minute cook window): Heat oil in a wok or skillet over medium-high. Add pork (or tofu) and stir-fry until browned and cooked through (about 6–8 minutes for pork; 4–6 minutes for tofu). Add garlic and ginger and cook 30–60 seconds. Stir in pickled greens for 1 minute.

5. 5

   Quick toss and finish: Add drained noodles to the wok. Pour in sauce and toss vigorously, adding a splash of reserved noodle water as needed to coat and loosen (about 1–2 minutes). Plate and top with chopped peanuts and green onions. Serve immediately.