Spicy Sichuan Dan Dan Noodles
Silky wheat noodles draped in a fiery, nutty sauce of sesame paste, chili oil, and savory pork mince that pools at the bottom of the bowl like liquid gold. This iconic Sichuan street food hits every flavor note: salty, spicy, tangy, and deeply umami. One slurp and you will understand why dan dan noodles are the undisputed king of Chinese noodle bowls.
Ingredients
- 12 oz dried thin wheat noodles or fresh Chinese egg noodles
- 8 oz ground pork
- 2 tbsp Chinese sesame paste (or tahini)
- 2 tbsp chili oil with sediment
+ 12 more ingredients
Instructions
Bring a large pot of water to a rolling boil for the noodles.
In a bowl, whisk together the sesame paste, chili oil, soy sauce, black vinegar, sugar, and Sichuan peppercorn until smooth. Thin with 3-4 tbsp warm water to a pourable consistency.
Heat vegetable oil in a wok over high heat. Add the ground pork and break it into small crumbles. Cook for 3-4 minutes until browned and crispy at the edges.
Push the pork to one side, add garlic and ginger, and stir-fry for 30 seconds. Add the ya cai and Shaoxing wine, toss everything together, and cook 1 more minute. Remove from heat.
Cook the noodles according to package directions until just al dente. Reserve 1/2 cup of noodle water before draining.
Divide the sauce among four bowls. Add a splash of hot noodle water to each bowl and stir.
Pile the drained noodles into the bowls, top with the seasoned pork, crushed peanuts, and sliced scallions. Toss from the bottom before eating.
Nutrition Estimate
Per serving • Estimated by Blinner AI