Sichuan Dan Dan Noodles
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 25 min · Pork · dairy-free
564 cal
22g protein
65g carbs
24g fat
per serving · estimated
Ingredients
- 9 1/2 oz fresh wheat noodles
- 4 1/2 oz ground pork
- 2 tbsp sui mi ya cai (preserved mustard greens)
- 2 tbsp Chinese sesame paste
- 2 tbsp chili oil with sediment
- 3/4 tsp Sichuan peppercorns, ground
- 2 tbsp light soy sauce
- 3/4 tbsp black rice vinegar
- 2, sliced scallions
- 2 cloves, grated garlic
Method (tap to check — screen stays awake)
- 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.
- In each serving bowl whisk together sesame paste, chili oil, soy sauce, vinegar, garlic, and ground Sichuan pepper.
- Boil the noodles until just tender, 3 to 4 minutes, reserving a ladle of cooking water.
- Add a splash of noodle water to each bowl and whisk the sauce smooth.
- Divide the hot noodles into the bowls and top with the crispy pork and scallions.
- Toss thoroughly at the table so the sauce coats every strand.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.