Dan Dan Noodles

Name: Dan Dan Noodles
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g fresh wheat noodles; 200 g minced pork; 2 tbsp sesame paste; 1 tbsp Sichuan peppercorns; 8 dried chilies; 2 tbsp soy sauce; 1 handful pickled mustard greens; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Dan Dan Noodles have their roots in the bustling streets of Sichuan, where vendors serve steaming bowls to eager passersby. Traditionally a street food staple, these noodles are a comforting meal, often enjoyed at home by families who appreciate the bold flavors of this region. The recipe here captures the essence of that street-side experience, translated into a home-cooked delight.

Expect a harmonious blend of flavors and textures: the numbing spice of Sichuan peppercorns, the savory depth of soy sauce, and the creamy richness of sesame paste. The dish is balanced with the tangy crunch of pickled mustard greens, while a touch of fine sea salt brings everything together. Generous helpings are designed for sharing, inviting all to savor the taste of Sichuan.

Ingredients

400 gfresh wheat noodles
200 gminced pork
2 tbspsesame paste
1 tbspSichuan peppercorns
8dried chilies
2 tbspsoy sauce
1 handfulpickled mustard greens
to tastefine sea salt

Method

Begin by preparing the Sichuan peppercorns and dried chilies. In a small dry pan over medium heat, toast 1 tablespoon of Sichuan peppercorns and 8 dried chilies until they become fragrant and slightly darker in color, about 2-3 minutes. Remove from heat and let them cool slightly. Once cooled, grind them into a coarse powder using a mortar and pestle or spice grinder.
In a mixing bowl, combine 200 g of minced pork with the ground peppercorn and chili mixture, adding a pinch of fine sea salt to taste. Mix well to ensure the spices are evenly distributed throughout the meat. This will infuse the pork with the characteristic heat and numbing flavor of Sichuan cuisine.
Heat a large skillet or wok over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pan. Once the oil is shimmering, add the seasoned minced pork. Spread the meat out in a single layer and allow it to brown without stirring for a few minutes, until the edges start to crisp and turn a deep brown color.
Stir the pork to break it up and continue cooking until it is fully browned and cooked through, with no pink remaining. The meat should be tender and slightly crispy. Remove the pork from the pan and set aside.
In the same skillet, add 2 tablespoons of sesame paste and 2 tablespoons of soy sauce. Stir to combine and let the mixture bubble gently, scraping up any browned bits from the bottom of the pan. This will create a rich, savory sauce that will coat the noodles.
Bring a large pot of water to a boil and add 400 g of fresh wheat noodles. Cook the noodles according to package instructions, or until they are tender but still have a slight bite. Drain the noodles and immediately add them to the skillet with the sauce, tossing to coat them evenly.
Add a handful of pickled mustard greens to the skillet and toss them with the noodles and sauce. The mustard greens will add a tangy contrast to the rich, spicy flavors of the dish. Taste and adjust the seasoning with more fine sea salt if needed.
To serve, divide the noodles into bowls and top with the browned minced pork. Ensure that each serving gets a generous portion of the meat and sauce. Enjoy the Dan Dan Noodles hot, with the table set for sharing in the traditional Sichuan style.