Dan Dan Noodles
Chewy noodles, crispy pork, crunchy peanuts, and a fiery, numbing sauce come together in this legendary Sichuan street food that is irresistibly delicious.
Ingredients
14 items- Thin wheat noodles (alkaline) 7 oz
- Ground pork 3.5 oz
- Yibin yacai (pickled vegetables) 1 oz
- Fried peanuts 0.7 oz
- Scallions 2
- Minced garlic and ginger 1 tsp each
- Sesame paste 1 tbsp
- Chili oil 2 tbsp
- Sichuan peppercorn powder 1/2 tsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Black vinegar 1 tsp
- Broth or water 3/4 cup
- Salt and chicken bouillon To taste
Nutrition
Steps （8 steps）
Heat a wok over medium heat with a little oil, stir-fry the ground pork until it changes color (about 2 min), add the minced garlic and ginger, and continue to fry until the meat is dry and crispy. Set aside.
Chop the pickled vegetables, crush the peanuts with a knife (leave some chunks), and slice the scallions.
In a small bowl, combine sesame paste, light and dark soy sauces, black vinegar, chili oil, Sichuan peppercorn powder, a pinch of salt and chicken bouillon. Stir until smooth.
Heat the broth (or water) until just simmering and keep it hot.
Bring a large pot of water to a boil, cook the noodles until just underdone (al dente, with a tiny white core), drain, and place in a serving bowl.
Immediately pour about 2 tbsp of hot broth over the noodles, then drizzle the sauce mixture on top. Toss with chopsticks to combine.
Top the noodles with the cooked pork, pickled vegetables, crushed peanuts, and scallions.
If desired, add another drizzle of hot chili oil and a sprinkle of ground Sichuan pepper. Serve immediately, mixing thoroughly before eating.
Tips
Sauté the pork over low heat until dry and crispy for optimal texture; thin the sesame paste with warm water to prevent lumps; cook the noodles slightly underdone as they will continue to cook in the hot broth.
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