Cooking Lucid
Dan Dan Noodles
Sichuan street noodles in a spicy, nutty sauce of sesame paste, chili oil, and savory minced pork. Topped with crushed peanuts and preserved vegetables for crunch and depth.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the sauce
- 3 tbsp Chinese sesame paste (or tahini)
- 3 tbsp soy sauce
- 2 tbsp black vinegar
- 2 tbsp chili oil
- 1 tbsp sugar
- 2 garlic cloves (minced)
- ¼ cup chicken broth
Step 2 — Cook the topping
- ½ lb ground pork
- 2 tbsp vegetable oil
- 2 tbsp ya cai or preserved mustard greens (minced)
- 1 tbsp doubanjiang
- 1 tsp Sichuan peppercorn powder
Step 3 — Assemble
- 1 lb fresh wheat noodles
- 2 green onions (sliced)
- ¼ cup roasted peanuts (crushed)
- Baby bok choy (blanched, optional)
Instructions
- 1
Make the sauce
Whisk sesame paste with soy sauce, black vinegar, chili oil, sugar, garlic, and broth until smooth. Divide among 4 serving bowls.
- 2
Cook the pork topping
Heat oil in a wok over high heat. Add pork and cook until browned and crispy. Stir in ya cai and doubanjiang, cook 1 minute. Season with Sichuan peppercorn powder.
- 3
Assemble the noodles
Cook noodles according to package directions. Reserve ½ cup pasta water, then drain. Toss hot noodles with sauce in each bowl, adding pasta water to loosen if needed. Top with pork, bok choy, green onions, and crushed peanuts. Toss before eating.
Nutrition per serving: 580 cal · 26g protein · 62g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
