Dan Dan Noodles (担担面)
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A real-deal dan dan noodle recipe that stays true to the authentic Sichuan flavor. My dan dan noodles bring together pork dry-fried with fermented black beans, a creamy Sichuan sauce built on sesame paste and chili oil, and a tangle of thin wheat noodles tossed with Sui Mi Ya Cai. This is my home cook take on the classic Sichuan street noodle bowl.
Ingredients
Instructions
Prepare sauce
Whisk the sesame paste and light soy sauce together in a bowl until fully incorporated. Add the Chinkiang vinegar. Continue stirring until mixed. Then mix in the garlic, green onion, honey, and Sichuan peppercorns.
Prepare the pork topping
Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the pork. Cook and stir until the surface is lightly browned.
Turn to medium heat. Add the ginger, green onion, fermented black beans, Sui Mi Ya Cai, cooking wine, and sugar. Cook and chop the pork into small pieces, until all the liquid has evaporated and the pork turns a dark brown color. Transfer to a bowl and set aside.
Prepare the noodles
Cook the noodles according to instructions.
Briefly blanch the leafy green vegetables, drain, and set aside.
To assemble the noodle bowls
For each noodle bowl, add 1/4 cup of noodle sauce. Add the chili oil according to your taste. Add some noodles, then top with a few spoonfuls of the cooked pork and green veggies. Garnish with peanut crumbles and chopped green onion. Sprinkle with a pinch of toasted ground Sichuan peppercorn, if you like the numbing taste.
Serve hot or cold.
Nutrition
- Serving Size
- 1 serving
- Calories
- 636 kcal
- Carbohydrate Content
- 30.5 g
- Protein Content
- 25.6 g
- Fat Content
- 27.8 g
- Cholesterol Content
- 47 mg
- Sodium Content
- 980 mg
- Fiber Content
- 4.6 g
- Sugar Content
- 9.1 g
