Sichuan (Szechuan) Dan Dan Noodles Recipe

By Tom421

Ingredients

• Dan Dan Meat Topping:
• 6 oz fresh Chinese noodles (can substitute with dry noodles)
• Handful of fresh leafy vegetables such as spinach
• 4 oz ground pork
• 4 oz [ya cai (preserved mustard green from Sichuan), chopped
• 2 tbsp soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp five spice powder
• Dan Dan Sauce:
• 2 tsp garlic, grated
• 2 tsp Chinese sesame paste
• 4 tbsp soy sauce
• 1 tsp Sichuan peppercorn powder
• 1 tsp sugar
• 4 tbsp chili oil (more if you can handle the heat)
• 1 tsp sesame oil
• 2 tbsp Chinese black vinegar
• 1 cup hot chicken or pork stock, unsalted (can substitute with boiled water)
• Chopped scallions for garnish

Details

Servings 1
Adapted from forums.egullet.org

Preparation

Step 1

To make the meat topping: sauté ground pork and ya cai in 1 tbsp of cooking oil over high heat. When the meat turns color, add soy sauce, cooking wine, and five spice powder. Cook for another 3 minutes. Set aside

To build the Dan Dan Noodle sauce: combine the garlic and sesame paste in a bowl. Mix using a spoon until smooth

Add the rest of the sauce ingredients except the scallions. Stir until well incorporated

While building the sauce, cook the noodles in a pot of boiling water until al dente. If using fresh noodles, it should take about 3 – 4 minutes

Drain the excess water and drop the noodles into the sauce. Add the meat topping and garnish with scallions. Feel free to add additional chili oil according to your own taste