Dan Dan Mian (Sichuan Spicy Noodles)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Sesame paste, chili oil, soy, and vinegar sit in the bottom of the bowl, and once hot noodles are tossed through them, richness and direct heat come first while the tingle of Sichuan pepper arrives a beat later.
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Because that numbness builds fast, only half the ground peppercorn goes into the sauce, with the rest added after tasting. The ground pork is left untouched in the hot pan until it forms a brown crust, and that roasted flavor carries the whole sauce. Noodles that are not drained thoroughly thin the sauce until it no longer clings. Blanched bok choy adds a clean, green break from all the oil.
Ingredients
Instructions
- 1
In a bowl, loosen 2 tbsp tahini with 2 tbsp soy sauce, 2 tbsp chili oil, 1 tbsp vinegar, and the minced garlic.
Add only half the Sichuan peppercorn at first so the numbing heat stays adjustable.
- 2
Keep a little noodle cooking water available in case the sauce is too stiff.
The finished sauce should fall slowly from a spoon, thick enough to coat noodles without turning watery in the bowl.
- 3
Heat a pan over medium-high heat and spread out 150 g ground pork in an even layer.
Let it sit for about 2 minutes before stirring so browned crust forms instead of gray, steamed meat.
- 4
Break the pork into small bits and stir-fry for about 4 more minutes.
When moisture has evaporated, the fat looks clear, and deep brown pieces are visible, lower the heat to prevent scorching.
- 5
Blanch 100 g bok choy in boiling water for 1 minute, just until bright green, then remove it.
Cook 200 g Chinese wheat noodles in the same water and shake them well in a strainer to remove excess water.
- 6
Spread the sauce in the bottom of the serving bowl and toss in the hot noodles first.
Top with the pork, bok choy, and 20 g green onion, then add the remaining Sichuan peppercorn only after tasting.
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