Description
This Easy Dan Dan Noodles recipe delivers a deliciously spicy and savory Sichuan classic that comes together quickly with ground pork, preserved mustard greens, and a rich, flavorful sauce. Perfect for a weeknight dinner, it features tender noodles tossed in a luscious chili and sesame paste-based sauce, garnished with crunchy peanuts, sesame seeds, and scallions for an authentic taste experience.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil (peanut oil is great)
- 12 ounces ground pork
- Salt and pepper to taste
- 3 garlic cloves, chopped
- 2 tablespoons fresh chopped ginger, peeled
- 1/3 cup Sui Mi Ya Cai (Sichuan Preserved Mustard Greens – use Kimchi as a substitute, or omit if desired)
- 2/3 cup chicken broth
- 3 tablespoons chili oil
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons sesame paste (tahini)
- 1 teaspoon 5 spice powder (or more to taste)
- 1 teaspoon Sichuan peppercorns, coarsely ground
- 8 ounces Dan Dan noodles (boiled per packaging instructions – or use wheat noodles or egg noodles)
For Serving
- Sesame seeds
- Spicy red pepper flakes
- Chopped green onion
- Chopped roasted peanuts
Instructions
- Cook the Pork: Heat the vegetable oil in a wok or large pan over medium heat. Add the ground pork, season with salt and pepper, and stir fry for 2-3 minutes, breaking the meat apart until browned.
- Add Aromatics and Preserved Greens: Stir in the chopped garlic, ginger, and Sui Mi Ya Cai (if using). Cook for another 2 minutes, stirring frequently to release the flavors.
- Create the Sauce: Pour in the chicken broth, chili oil, dark soy sauce, rice vinegar, sesame oil, sesame paste, 5 spice powder, and Sichuan peppercorns. Stir well to combine all ingredients, then reduce the heat and simmer the sauce for 5 minutes until it thickens slightly.
- Toss and Serve: Remove the pan from heat and add the cooked noodles, tossing everything together so the noodles are evenly coated with the sauce. Serve the noodles topped with sesame seeds, spicy red pepper flakes, chopped green onions, and chopped roasted peanuts for texture and extra flavor.
Notes
- You can substitute the Sui Mi Ya Cai with Kimchi or omit it if unavailable.
- Adjust the chili oil and 5 spice powder according to your preferred spice level.
- Use peanut oil for a more authentic flavor and aroma in the stir-fry.
- Boil noodles just until tender to avoid overcooking before tossing with the sauce.
- For a vegetarian version, substitute ground pork with crumbled tofu or mushrooms and use vegetable broth.
