Description
Dan Dan Noodles is a classic Sichuan dish featuring spicy, numbing, and savory flavors combined in a luscious sesame-chili sauce with tender ground pork, preserved mustard greens, and fresh noodles. This quick and delicious meal balances a rich and spicy sauce with fresh vegetables and a slight crunch from peanuts, making it a perfect introduction to authentic Chinese Sichuan cuisine.
Ingredients
Scale
Dan Dan Sauce:
- 2 tbsp Chinese sesame paste (sub tahini)
- 1.5 tbsp Chinese chilli paste in oil (adjust spiciness)
- 4 tbsp light soy sauce
- 2 garlic cloves, minced
- 3 tsp white sugar
- 1/2 tsp Chinese five spice powder
- 1 tsp Sichuan pepper powder, preferably freshly ground
- 3 tbsp (or more) chilli oil, preferably Chinese
- 3/4 cup (185ml) chicken broth/stock, hot, low sodium
Pork Topping:
- 2 tsp Hoisin sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine (or 2 tbsp extra chicken stock)
- 1/2 tsp Chinese five spice powder
- 1 tbsp vegetable oil
- 250g (8oz) pork mince (ground pork)
Sui Mi Ya Cai (Preserved Mustard Greens):
- 1 tsp vegetable oil
- 30g (1/4 cup) Sui Mi Ya Cai, finely chopped
To Serve:
- 500g (1lb) white fresh noodles, medium thickness
- 16 choy sum stems, cut into 15cm pieces
- 2 green onions, finely sliced
- 1 tbsp peanuts, finely chopped (optional)
Instructions
- Prepare Dan Dan Sauce: In a bowl, combine all sauce ingredients except the chilli oil and chicken broth. Mix well until smooth. Gently stir in the chilli oil and hot chicken broth so the oil sits on the surface. Set sauce aside to meld flavors.
- Cook Pork: Mix hoisin sauce, dark soy sauce, Chinese cooking wine, and five spice powder in a small bowl to create the pork sauce. Heat vegetable oil in a skillet or wok over high heat. Add pork mince, breaking it apart and cook until it changes from pink to white. Add the prepared pork sauce to the skillet and cook for one more minute. Transfer cooked pork to a bowl and set aside.
- Cook Sui Mi Ya Cai: Using the same skillet, reduce heat to medium and add 1 tsp vegetable oil to the center. Add chopped preserved mustard greens and stir for about 30 seconds just to warm through. Remove and set aside.
- Cook Noodles and Choy Sum: Bring a large pot of water to a boil. Cook noodles according to package directions. During the last minute of noodle cooking, add choy sum stems to the boiling water. Drain noodles and choy sum together.
- Assemble the Dish: Divide Dan Dan Sauce evenly into four serving bowls. Place noodles into each bowl, topped with cooked pork and warmed preserved mustard greens. Arrange choy sum on the side. Garnish with chopped peanuts and sliced green onions.
- Serve and Enjoy: Mix all components thoroughly in the bowl to coat the noodles well with the flavorful sauce before eating. Savour the balance of spicy, numbing, and savory elements in each bite.
Notes
- Chinese sesame paste has a thick, intense flavor similar to tahini but richer; if unavailable, substitute 3 tbsp tahini plus 2 tsp toasted sesame oil or 3 tbsp peanut butter plus 2 tsp toasted sesame oil.
- Chinese chilli paste in oil adds a spicy kick; alternatives include sambal oelek or sriracha mixed with oil.
- Use light soy sauce for a balanced salty flavor; do not substitute dark soy in place of this as it is more intense.
- Chinese five spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel and is widely available.
- Sichuan pepper powder provides a unique numbing spiciness; if unavailable, substitute with white pepper.
- Chilli oil adds essential flavor and heat; feel free to adjust quantity according to taste.
- Sui Mi Ya Cai (preserved mustard greens) can be substituted with finely chopped kimchi if not available.
- Use fresh white medium-thickness noodles for best texture; dried noodles can be used but adjust quantity and cook per package instructions.
- If you prefer less spicy, reduce the amount of chilli paste, Sichuan pepper, and chilli oil used in the sauce.
- The pork quantity is moderate to provide a hint of meatiness; you can double it if desired.
- Add extra steamed Asian greens to make a more complete and balanced meal.
Nutrition
- Serving Size: 1 serving (approximately 1/4 recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 50 mg
