Dan dan noodles – Sichuan street food
Dinner

Dan dan noodles – Sichuan street food

Sichuan's iconic street noodles: thin wheat noodles in a spicy, nutty sauce of sesame paste, chili oil, soy sauce, and Sichuan peppercorn, topped with spiced minced pork and ya cai (pickled mustard greens).

TraditionalEverydayQuickDinnerLunchDairy-free
Shopping List
Rate:
25 min total
2 servings
Easy

Ingredients

servings

  • Dan dan noodles

    • 200 g Thin wheat noodles (or spaghetti)
    • 150 g Minced pork
    • 2 spsk Sesame paste (tahini can substitute)
    • 2 spsk Chili oil
    • 2 spsk Light soy sauce
    • 1 spsk Chinkiang vinegar
    • 0.5 tsk Sichuan peppercorn, ground
    • 2 spsk Ya cai (pickled mustard greens), optional
    • 1 spsk Roasted peanuts, chopped
    • 2 stk Spring onions, finely chopped
    • 1 spsk Neutral oil

Instructions

  1. 1

    Make sauce and meat topping

    1. Mix sesame paste, chili oil, soy sauce, vinegar, and Sichuan peppercorn in a bowl — this is the sauce.
    2. Stir-fry minced pork in oil over high heat for 3 min. Add ya cai and fry 1 more min.
    10 min
    BowlWok
  2. 2

    Cook noodles and assemble

    1. Cook noodles according to package. Pour sauce into the bottom of the bowl, add 2 tbsp cooking water, and stir. Place noodles on top, add meat, peanuts, and spring onions. Toss before eating.
    5 min
    Pot

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Details

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Noodles lose texture quickly. Store sauce and meat separately.

Tips

Cooking

  • • The key is mixing the sauce in the bottom of the bowl BEFORE the noodles — so every strand gets flavour.

Author

N

Nordmad

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Comments

Author

N

Nordmad