Dan Dan Noodles

20 mins Prep Time

15 mins Cook Time

Written By

Robin Winship

Originating from the Sichuan province in China, dan dan noodles or dandanmian is a spicy dish consisting of a dark sauce, preserved vegetables, ground pork and noodles. Lending its signature tongue numbing quality, Sichuan peppercorns are crucial in executing a delicious dan dan! Inspired by The Woks of Life Dan Dan Noodles recipe, try this dish out to celebrate the Lunar New Year!

Ingredients

Chili Oil

1 cup neutral oil
2 1/2 tablespoons Sichuan peppercorns
2 star anise
1 cinnamon stick
1/3 cup red chili flakes

Pork

2 tablespoons neutral oil
1 pound ground pork
4 teaspoons hoisin sauce
4 teaspoons Shaoxing wine
2 teaspoons dark soy sauce
1 teaspoon five spice powder
1/3 cup sui mi ya cai (preserved mustard greens)

Sauce

1/4 to 1/2 cup chili oil (depending on spice preference)
3 garlic cloves, minced
1 teaspoon Sichuan peppercorn powder
1/4 teaspoon five spice powder
2 1/2 teaspoons sugar
3 tablespoons soy sauce
2 tablespoons tahini
1/4 cup noodle water (mix in after boiling noodles)

To Finish

1 package Shanghai-style noodles
Shanghai bok choy
Peanuts, roughly chopped
Scallions, cut on a bias

Directions

Dan Dan Noodles

5 Steps

Step 1

To make the chili oil, in a small pot add the oil, star anise, cinnamon stick and Sichuan peppercorns. Over medium-low heat, bring oil temperature up to 325°F. Turn off heat and let steep for 8 minutes. Remove star anise, cinnamon stick and Sichuan peppercorns with a slotted spoon. Mix in red chili flakes.
Step 2

To make the pork, heat 1 tablespoon of oil over medium-high heat in a large frying pan, cast iron or wok. Add ground pork, breaking up with a wooden spoon and let brown. Season with salt. Once almost cooked through, stir in hoisin sauce, Shaoxing wine, dark soy sauce and five spice powder. Mix thoroughly and remove pork from pan into small bowl. Heat 1 tablespoon of oil over medium-high heat and add sui mi ya cai, sauté for 2 minutes. Remove from pan and set aside.
Step 3

To make the sauce, add all the ingredients in a large bowl and whisk until combined. Set aside.
Step 4

Boil noodles according to package instructions. Reserve 1/4 cup of water and whisk into sauce. Strain noodles and set aside.
Step 5

Blanch Shanghai bok choy. Divide sauce among four bowls, top with noodles, pork, sui mi ya cai, chopped peanuts and scallions. Mix and enjoy!