Sichuan Dan Dan Noodles

Chinese · 25 min · Pork · dairy-free

Shop ingredients

Ingredients

• 400 g fresh wheat noodles
• 200 g ground pork
• 3 tbsp sui mi ya cai (preserved mustard greens)
• 3 tbsp Chinese sesame paste
• 3 tbsp chili oil with sediment
• 1 tsp Sichuan peppercorns, ground
• 3 tbsp light soy sauce
• 1 tbsp black rice vinegar
• 3, sliced scallions
• 2 cloves, grated garlic

Method

1. Stir-fry the ground pork over high heat until crisp and browned, 5 minutes, then add ya cai and fry 2 minutes more; set aside.
2. In each serving bowl whisk together sesame paste, chili oil, soy sauce, vinegar, garlic, and ground Sichuan pepper.
3. Boil the noodles until just tender, 3 to 4 minutes, reserving a ladle of cooking water.
4. Add a splash of noodle water to each bowl and whisk the sauce smooth.
5. Divide the hot noodles into the bowls and top with the crispy pork and scallions.
6. Toss thoroughly at the table so the sauce coats every strand.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook