Cook and Scale
Dan Dan Noodles
4 servings · 30 min total
Springy noodles tossed with a nutty, numbing chili-sesame sauce and topped with savoury spiced pork — a Sichuan street food classic.
Ingredients
- 400 g egg noodles
- 250 g ground pork
- 2 tbsp vegetable oil
- 2 tbsp doubanjiang
- 4 garlic, minced
- 10 g fresh ginger, grated
- 4 tbsp tahini
- 3 tbsp soy sauce
- 2 tbsp chinkiang black vinegar
- 1 tsp sichuan peppercorns, ground
- 1 tsp chilli flakes
- 3 dl chicken stock
- 50 g bok choy, chopped
- 3 spring onion, sliced
- 2 tbsp peanuts, crushed
Contains: Gluten, Egg, Peanut, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the spiced pork — Brown the ground pork in the oil over high heat for 5 minutes until crisp, then stir in the doubanjiang, garlic, and ginger and fry for 1 minute until fragrant.
- 2.
Whisk the sesame sauce — Whisk the sesame paste, soy sauce, black vinegar, ground sichuan peppercorns, and chili flakes with the chicken stock to make the sauce.
- 3.
Cook the noodles and bok choy — Cook the egg noodles in boiling water for 5 minutes until tender, adding the bok choy for the last minute, then drain and divide among bowls.
- 4.
Assemble the bowls — Ladle the sesame sauce over the noodles, then top with the spiced pork and its cooking juices.
- 5.
Garnish and toss — Scatter with spring onion and crushed peanuts, then toss everything together at the table before eating.