Description
Experience the rich and spicy flavors of authentic Dandan Noodles, featuring tender noodles coated in a savory sauce made with ground pork, Sichuan peppercorns, and sesame paste. This dish is perfect for a quick weeknight meal or to impress your guests with its bold taste and delightful textures.
Ingredients
Scale
- 200g fresh Chinese wheat noodles (or any preferred noodles)
- 200g ground pork (or ground chicken for a lighter option)
- 2 tablespoons vegetable oil
- 2 tablespoons Sichuan peppercorns
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame paste (or tahini)
- 1 tablespoon chili oil (adjust to taste)
- 1 tablespoon sugar
- 2 green onions, finely chopped
- 1/4 cup roasted peanuts, crushed (for garnish)
- Fresh cilantro, for garnish (optional)
Instructions
- Boil a large pot of water. Once boiling, add the fresh Chinese wheat noodles. For dried noodles, follow package instructions.
- Cook for 3-5 minutes until al dente. Fresh noodles usually take less time, so monitor closely.
- Drain the noodles in a colander and rinse under cold water to stop cooking and remove excess starch.
- Drizzle a little vegetable oil over the noodles and toss gently to coat.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.
- Add Sichuan peppercorns and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add minced garlic and ginger, sautéing for another minute until aromatic.
- Increase heat to medium-high and add ground pork (or chicken). Cook until browned and cooked through, about 5-7 minutes.
- Stir in doubanjiang (Sichuan chili bean paste) and adjust based on spice tolerance.
- Add soy sauce, rice vinegar, sesame paste, chili oil, and sugar. Stir to combine and let simmer for 2-3 minutes. Add a splash of water if the sauce is too thick.
- Add the cooked noodles to the skillet with the sauce.
- Toss the noodles in the sauce until evenly coated. If dry, add more chili oil or a splash of water.
- Keep tossing until well mixed and heated through.
- Remove the skillet from heat and serve the noodles in bowls, scooping sauce and meat mixture on top.
- Garnish with chopped green onions, crushed roasted peanuts, and fresh cilantro if desired. Drizzle more chili oil for extra heat.
- Use chopsticks or a fork to enjoy! The combination of spicy, savory, and nutty flavors will delight your taste buds.
- Store leftovers in an airtight container in the fridge. Reheat in a pan with a splash of water to loosen the sauce before serving.
Notes
- Adjust the amount of chili oil and doubanjiang based on your spice preference.
- For a vegetarian option, substitute ground pork with tofu or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes