Chinese
Dan Dan Noodles
Sichuan dan dan noodles tossed in a glossy sesame-chile sauce with ya cai, pork, vinegar, and numbing pepper.
4 servings · 35 minutes prep · 15 minutes cook
Ingredients
Main
- 12 oz wheat noodles
- 8 oz ground pork
- 2 tbsp avocado oil
- 2 tbsp ya cai, minced
- 1 tbsp shaoxing wine
- 2 tbsp sesame paste
- 2 tbsp light soy sauce
- 2 tbsp chinkiang vinegar
- 2 tbsp chili oil
- 1 tsp granulated sugar
- 1 tsp roasted sichuan pepper
- 1/2 cup noodle water
- 2 whole scallions, sliced
Directions
Method
- Bring a large pot of water to a boil for the wheat noodles.
- Heat the oil in a skillet over medium-high heat. Add the ground pork and cook until browned, lightly crisp, and {{temperature:160°F}}, 5-7 minutes.
- Stir in the ya cai and Shaoxing wine; cook until the wine is mostly evaporated and the topping smells savory, about 1 minute.
- In four serving bowls, stir together the sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, and roasted Sichuan pepper.
- Boil the wheat noodles until just tender and springy. Reserve the noodle water, then drain the noodles.
- Whisk the hot noodle water into the sauce bowls until smooth and glossy. Add the noodles and pork topping, toss thoroughly, and garnish with scallions.
