Spicy Sichuan Dan Dan Noodles

Ingredients

• 200 g Dandan noodles (or ramen noodles), dried
• 150 g Ground pork
• 1 tbsp Neutral oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Sichuan chili oil (or chili crisp)
• 1 tbsp Tianmianjiang (sweet bean paste) or doubanjiang (spicy bean paste)
• 1 tbsp Soy sauce
• 1 tsp Black vinegar (Chinkiang)
• 1 tbsp Chinese sesame paste (or tahini)
• 1 tsp Sugar
• 2 tbsp Chicken stock (or water)
• 2 tbsp Roasted peanuts, chopped
• 2 tbsp Scallions, thinly sliced
• to taste Salt(optional)

Instructions

1. 1

   Bring a pot of water to a boil and cook the noodles according to package directions until chewy; drain and set aside.

2. 2

   While the noodles cook, heat oil in a skillet over medium-high heat. Add pork and cook until browned and cooked through, breaking it up, about 6–8 minutes.

3. 3

   Add garlic and ginger to the pork and cook for 30–60 seconds. Stir in sweet/spicy bean paste, soy sauce, black vinegar, sesame paste, chili oil, sugar, and stock. Simmer 1–2 minutes to thicken slightly.

4. 4

   Toss the drained noodles with the sauce until evenly coated. Divide into bowls and top with chopped peanuts and scallions. Serve immediately.