I have eaten many four-alarm Sichuan meals and I’ve actually come to miss and crave the mala sensation (numbing spiciness) of spicy Dan Dan Noodles if I don’t eat Sichuan for a week or more. Sichuan pepper is worth seeking out to add spiciness, but you can substitute crushed red pepper flakes. I’ve adjusted the recipe to tone down the heat for newcomers to Sichuan food who may be wary of having a scorched tongue. But don’t worry, chili fans; you can just double or triple the amount of chili oil for the true Sichuan experience.
Ingredients
- 12 ounces thin dried Chinese egg or wheat noodles
- sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1½ teaspoons Chinese sesame paste or tahini
- 1 tablespoon Chinese black vinegar, or substitute
- good-quality balsamic vinegar
- 3 tablespoons chili oil (adjust according to your tolerance of spiciness)
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- ½ teaspoon ground Sichuan pepper, or substitute ¼ teaspoon crushed
- red pepper flakes
- ¼ cup water
- 1 tablespoon peanut or vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 2 scallions, white and green parts separated, thinly sliced
- ½ pound ground pork or beef
- Salt to taste
- Handful of dry-roasted peanuts, finely chopped
- 1 tablespoon peanut or vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 2 scallions, white and green parts separated, thinly sliced
- ½ pound ground pork or beef
- Salt to taste
- Handful of dry-roasted peanuts, finely chopped
How to Make It
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain the noodles, rinse under cold water, and drain again thoroughly. Transfer the noodles to a serving dish.
- Prepare the sauce: In a medium bowl, whisk together the soy sauce, rice wine, sesame paste, black vinegar, chili oil, sesame oil, sugar, Sichuan pepper, and water. Pour half the sauce over the noodles and toss to evenly distribute the sauce. Set aside. Reserve the other half of the sauce for the pork.
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallion whites and cook until fragrant, about 30 seconds. Add the pork and stir-fry until it is a little crispy on the outside and no longer pink, 3 to 4 minutes. Stir in the reserved sauce and cook for another minute. Salt to taste.
- Spoon the cooked pork mixture over the noodles, sprinkle the scallion greens and peanuts on top, and serve.
- The name “dan dan noodles” refers to the way noodles were once sold back in Sichuan province. Noodle peddlers would hoist street poles, called “dan dan,” across their shoulders to balance baskets of noodles and fiery sauce as they walked through town.
