Description
Spicy Dan Dan Noodles blend Sichuan magic with noodle perfection. Chinese culinary traditions shine through this bold, complex dish that rewards adventurous palates with intense flavor combinations.
Ingredients
- 8 oz (225 g) Chinese wheat noodles
- ½ lb (225 g) ground pork or chicken
- 2 cups (150 g) bok choy or spinach
- 3 tbsps chili oil
- 2 tbsps sesame paste or tahini
- 2 tbsps soy sauce
- 1 tbsp Chinese black vinegar
- ¼ cup (60 ml) hot water
- 1 tsp sugar
- ½ tsp ground Sichuan peppercorns
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tbsp soy sauce
- 1 tsp hoisin sauce
- chopped green onions
- crushed peanuts or sesame seeds
Instructions
- Sauce Preparation: Whisk sesame paste, soy sauce, rice vinegar, chili oil, dark soy sauce, sugar, ground Sichuan peppercorns, minced garlic, and grated ginger in a mixing bowl until a smooth, aromatic blend forms.
- Noodle Cooking: Boil water and cook noodles to al dente perfection, then drain and rinse under cold water to stop cooking and prevent mushiness.
- Meat Browning: Sizzle vegetable oil in a skillet over medium-high heat, add ground pork or beef, crumbling and cooking until achieving a rich, golden-brown color with crispy edges.
- Noodle Coating: Transfer noodles to a large bowl, thoroughly coating them with the prepared sauce to ensure each strand is saturated with complex, spicy flavors.
- Final Assembly: Incorporate browned meat into sauced noodles, creating a harmonious mixture of textures and tastes, then garnish with finely chopped green onions and a sprinkle of roasted peanuts or toasted sesame seeds.
- Serving: Present dan dan noodles immediately while piping hot, allowing the intricate flavor layers to fully emerge and tantalize the palate.
Notes
Balance Sauce Intensity: Adjust the chili oil and Sichuan peppercorns gradually to control heat level, preventing overwhelming spiciness while maintaining authentic flavor profile.
Noodle Texture Tip: Cook noodles just until al dente, draining quickly and rinsing with cold water to stop cooking process, ensuring perfect springy, chewy consistency without becoming soggy.
Meat Browning Technique: Use high heat when cooking ground meat, allowing it to develop crispy golden edges and deep caramelization, which adds rich umami depth to the entire dish.
Vegan Adaptation Strategy: Replace ground meat with crumbled firm tofu or plant-based meat alternatives, ensuring you press out excess moisture and season thoroughly to mimic the original recipe’s robust flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg