Why You Will Love This Dan Dan Noodles Recipe
Dan Dan Noodles are the soul of Sichuan street food. The name comes from the bamboo pole (dan) that street vendors used to carry their ingredients. This bowl combines chewy noodles with a rich nutty sesame sauce spicy chili oil and savory ground pork creating layers of flavor and texture in every bite.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh or dried wheat noodles | 300g |
| Ground pork | 200g |
| Chinese sesame paste | 2 tablespoons |
| Chili oil with sediment | 2 tablespoons |
| Light soy sauce | 2 tablespoons |
| Chinkiang black vinegar | 1 tablespoon |
| Sichuan peppercorn powder | 1/2 teaspoon |
| Garlic minced | 3 cloves |
| Green onions chopped | 3 stalks |
| Preserved mustard greens (zha cai) | 3 tablespoons |
| Chicken broth | 1/2 cup |
| Cooking oil | 2 tablespoons |
Step by Step Instructions
Step 1
Prepare the sauce base. In each serving bowl combine sesame paste soy sauce black vinegar chili oil Sichuan peppercorn powder and minced garlic. Whisk in hot chicken broth until smooth. The broth should be hot enough to melt the sesame paste and bring all the flavors together.
Step 2
Cook the pork topping. Heat oil in a wok over medium-high heat. Add the ground pork and stir fry breaking it into small pieces. Cook until the pork is browned and slightly crispy about 5-6 minutes. Add the preserved mustard greens and stir for another minute.
Step 3
Cook the noodles according to package directions. Fresh noodles take 2-3 minutes dried noodles 4-5 minutes. Cook them al dente slightly firmer than usual because they will continue cooking in the hot sauce. Drain well but do not rinse the starch on the surface helps the sauce cling.
Step 4
While the noodles are cooking add a ladle of the boiling noodle water to each bowl of sauce. This thins the sauce and warms it up. The starchy water also helps emulsify the sauce making it creamier.
Step 5
Divide the drained noodles among the bowls. Toss each portion with the sauce until every strand is coated. The noodles should be glossy and well covered with the reddish-brown sauce.
Step 6
Top each bowl with the cooked pork mixture chopped green onions and an extra drizzle of chili oil if desired. Serve immediately while the noodles are still hot.
Pro Cooking Tips
- Chinese sesame paste is darker and more intense than tahini. If using tahini add a bit of toasted sesame oil to approximate the flavor.
- The chili oil sediment the dark red flakes at the bottom is where most of the flavor lives. Be sure to stir it into the sauce.
- Preserved mustard greens (zha cai) add a unique salty crunch. Look for them in jars at Asian grocery stores.
- Adjust the broth amount to your preference less for a thicker coating more for a soupier noodle bowl.
