Dan Dan Noodles is a classic Chinese dish from Sichuan province. Since it’s super famous, there’re so many great recipes out there, but as always, with me, it will be the simplest but the most delicious dan dan noodles that you’ve ever had, so buckle up!
DAN DAN NOODLES (2 servings)
Ingredients:
- 12 oz (350g) ground pork (or beef, chicken, etc.)
- 2-3 green onions
- 3 cloves garlic
- 1 tsp grated ginger
- 2 baby bok choy
- 1 tbsp neutral-tasting oil
- 1/4 cup preserved mustard greens (yacai)
- 2 servings Chinese wheat noodles (or ramen noodles, etc.)
Marinade:
- 1 tbsp soy sauce
- Small pinch of sugar
- Kosher salt and black pepper, to taste
- 1 tbsp Shaoxing wine (or mirin, sake, soju, etc.)
Sauce:
- 1.5 tbsp soy sauce
- 1/2 tsp dark soy sauce
- 2 tbsp sesame paste
- 1/2 tbsp chicken bouillon powder
- 1 tbsp Chinese black vinegar (or white vinegar)
- 1 tsp sugar
- 1 tsp finely ground Sichuan peppercorns (or Sichuan peppercorn-flavored oil)
- 2 tbsp chili oil
- Small pinch of MSG (optional)
Chili Oil:
- 4 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1/4 cup sliced white parts of the green onions
- 1 cup neutral-tasting oil
Instructions:
MARINATE PORK
In a mixing bowl, combine the ground pork, soy sauce, sugar, salt and pepper, and Shaoxing wine. Toss together. Set aside.
PREP VEGETABLES
1. Thinly slice the green onions, separating the whites and greens. Smash the garlic cloves and finely chop them. Grate a small knob of ginger (1 tsp).
2. Depending on the size of the bok choy, cut them in half (or quarters) lengthwise.
MAKE SAUCE
1. To a dry pan, add 1 tablespoon Sichuan peppercorns. Turn on the heat to low heat. Toast for 1 to 2 minutes or until fragrant. Using a mortar and pestle, finely grind them. (If this sounds like a hassle, you could use a Sichuan Peppercorn-Flavored Oil instead.)
2. In a small container, combine all the sauce ingredients. Mix together until it’s well combined.
NOTES:
- If you don’t have homemade chili oil, in another container, stir together all the ingredients for chili oil. Microwave, uncovered, for 3 minutes.
- Once it’s completely cooled down, you can keep this in the fridge for 1 month or even longer! Although it’s a super simple version, its unique distinctive aroma and fragrance will take every dish to the next level.
COOK DAN DAN NOODLES
1. In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the marinated pork. Break up the pork and cook until no longer pink.
2. Add the white parts of the green onions, garlic, ginger, and yacai. Saute for 3 minutes. Once the pork is cooked through, take everything out of the pan and set aside.
3. Bring a pot of water to a boil. Cook your noodles according to the package instructions. Once the noodles are cooked, take them out and set aside. (Save 1/2 cup of water for the sauce.) In the same water, blanch the bok choy for 30 seconds to 1 minute.
ASSEMBLE
1. To serve, add half of the sauce (about 2-2.5 tbsp) and the pasta water (1/4 cup) into each bowl. Give them a good stir.
2. Divide the drained noodles into bowls. Top with a good amount of pork topping and bok choy. Feel free to add some more chili oil or Sichuan peppercorn powder. Sprinkle on sliced green onion. Enjoy~!
NOTE:
- Store the leftover meat topping in an airtight container in the fridge for up to 3 days. You can make more dan dan noodles or try it with our 5-MINUTE EGG FRIED RICE. That will be fantastic!
WATCH FULL VIDEO
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servingsIngredients
12 oz (350g) ground pork (or beef, chicken, etc.)
2-3 green onions
3 cloves garlic
1 tsp grated ginger
2 baby bok choy
1 tbsp neutral-tasting oil
1/4 cup preserved mustard greens (yacai)
2 servings Chinese wheat noodles (or ramen noodles, etc.)
- Marinade:
1 tbsp soy sauce
Small pinch of sugar
Kosher salt and black pepper, to taste
1 tbsp Shaoxing wine (or mirin, sake, soju, etc.)
- Sauce:
1.5 tbsp soy sauce
1/2 tsp dark soy sauce
2 tbsp sesame paste
1/2 tbsp chicken bouillon powder
1 tbsp Chinese black vinegar (or white vinegar)
1 tsp sugar
1 tsp finely ground Sichuan peppercorns (or Sichuan peppercorn-flavored oil)
2 tbsp chili oil
Small pinch of MSG (optional)
- Chili Oil:
1 tbsp minced garlic
1/4 cup sliced white parts of the green onions
1 cup neutral-tasting oil
Directions
- Marinate Pork
- In a mixing bowl, combine the ground pork, soy sauce, sugar, salt and pepper, and Shaoxing wine. Toss together. Set aside.
- Prep Vegetables
- Thinly slice the green onions, separating the whites and greens. Smash the garlic cloves and finely chop them. Grate a small knob of ginger (1 tsp).
- Depending on the size of the bok choy, cut them in half (or quarters) lengthwise.
- Make Sauce
- To a dry pan, add 1 tablespoon Sichuan peppercorns. Turn on the heat to low heat. Toast for 1 to 2 minutes or until fragrant. Using a mortar and pestle, finely grind them. (If this sounds like a hassle, you could use a Sichuan peppercorn-flavored oil instead.)
- In a small container, combine all the sauce ingredients. Mix together until it’s well combined.
- If you don’t have homemade chili oil, in another container, stir together all the ingredients for chili oil. Microwave, uncovered, for 3 minutes. Once it’s completely cooled down, you can keep this in the fridge for 1 month or even longer.
- Cook Dan Dan Noodles
- In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the marinated pork. Break up the pork and cook until no longer pink.
- Add the white parts of the green onions, garlic, ginger and yacai. Saute for 3 minutes. Once the pork is cooked through, take everything out of the pan and set aside.
- Bring a pot of water to a boil. Cook your noodles according to the package instructions. Once the noodles are cooked, take them out and set aside. (Save 1/2 cup of water for the sauce.) In the same water, blanch the bok choy for 30 seconds to 1 minute.
- Assemble
- To serve, add half of the sauce (about 2-2.5 tbsp) and the pasta water (1/4 cup) into each bowl. Give them a good stir.
- Divide the drained noodles into bowls. Top with a good amount of pork topping and bok choy. Feel free to add some more chili oil or Sichuan peppercorn powder. Sprinkle on sliced green onion. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Store the leftover meat topping in an airtight container in the fridge for up to 3 days. You can make more dan dan noodles or try it with our 5-MINUTE EGG FRIED RICE. That will be fantastic!