Classic Dan Dan Noodles
Traditional dish · Sichuanese
A classic Sichuan street food featuring chewy noodles tossed in a spicy, savory, and nutty sauce, topped with flavorful ground pork and preserved vegetables.
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Ingredients
- Wheat noodles400g
- Ground pork200g
- Sichuan chili bean paste (Doubanjiang)2 tbsp
- Chili oil3 tbsp
- Sesame paste2 tbsp
- Soy sauce2 tbsp
- Chinkiang vinegar1 tbsp
- Sugar1 tsp
- Sichuan peppercorns, ground1 tsp
- Preserved mustard greens (Zha Cai), finely chopped50g
- Garlic, minced2 cloves
- Ginger, minced1 tsp
- Scallions, chopped2 tbsp
- Peanuts, roasted and crushed2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cook the ground pork: Heat vegetable oil in a wok or skillet over medium-high heat. Add minced garlic and ginger, stir-fry until fragrant. Add ground pork and cook, breaking it up, until browned. Stir in Sichuan chili bean paste and cook for 1-2 minutes until the oil turns red. Add chopped preserved mustard greens and cook for another minute. Set aside.
- 2
Prepare the sauce: In a bowl, whisk together chili oil, sesame paste, soy sauce, Chinkiang vinegar, sugar, and ground Sichuan peppercorns. Add a tablespoon or two of the pork cooking liquid if desired for extra flavor.
- 3
Cook the noodles: Bring a pot of salted water to a boil. Cook the wheat noodles according to package directions until al dente. Drain well.
- 4
Assemble the noodles: Divide the prepared sauce among four serving bowls. Add a portion of the cooked noodles to each bowl. Top with the cooked ground pork mixture. Garnish with chopped scallions and crushed peanuts.
