Dan dan noodles
Sichuan street noodles with crispy minced pork, chilli oil, sesame paste and the numbing tingle of Sichuan pepper.
- 30 min15 prep · 15 cook
- MediumDifficulty
- 680 kcalper serving
Ingredients
- Wheat noodles400 g
- Minced pork250 g
- Soy sauce3 tbsp
- Shaoxing wine1 tbsp
- Chinese sesame paste or tahini3 tbsp
- Chilli oil3 tbsp
- Black vinegar1 tbsp
- Ground Sichuan pepper1 tsp
- garlic2 cloves
- Pak choi200 g
- Spring onions, sliced2
- Roasted peanuts, chopped2 tbsp
- Sunflower oil1 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Fry the pork in the sunflower oil over high heat, breaking it up, until brown and crisp. Add 1 tbsp soy sauce and the wine and cook until dry.
- 2
In each bowl, mix some sesame paste, chilli oil, the remaining soy sauce, vinegar, crushed garlic and Sichuan pepper.
- 3
Cook the noodles as the packet says, adding the pak choi for the last minute.
- 4
Drain, keeping a little water, and loosen each bowl of sauce with a splash of it.
- 5
Add the noodles and greens, top with the pork, peanuts and spring onion, and mix at the table.
Tips and questions
- Is it supposed to be a soup?
- In Sichuan it is mostly served with very little liquid, just enough to coat the noodles; some versions add a ladle of stock.
- How can I make it less spicy?
- Use only the oil from the top of the chilli oil, not the flakes, and reduce the Sichuan pepper.
Enjoy your meal!
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