Sichuan Dan Dan Noodles with Spicy Pork

Name: Sichuan Dan Dan Noodles with Spicy Pork
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6
Ingredients: 8 oz ground pork; 1 lb fresh or dried white noodles; 1 bunch leafy greens; 2 clove garlic; 1/3 cup Sui Mi Ya Cai; 1 cup neutral oil; 2 tbsp Sichuan peppercorns; 1 cinnamon stick; 2 star anise; 1/4 cup crushed red pepper flakes; 2 tbsp sesame paste; 3 tbsp soy sauce; 2 tsp sweet bean sauce or hoisin sauce; 2 tsp Shaoxing wine; 1 tsp dark soy sauce; 2 tsp sugar; 1/2 tsp five-spice powder; 1/2 tsp Sichuan peppercorn powder; 1/4 cup hot cooking water from the noodles; 1/4 cup chopped peanuts; 2 chopped scallion

These Sichuan dan dan noodles are bold, nutty, spicy, and deeply savory, with chewy noodles tossed in chili oil sesame sauce. Crispy seasoned pork, preserved mustard greens, scallions, and peanuts make every bowl rich and aromatic.

Servings6 Portions

Prep Time25 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

ground pork
8 oz
fresh or dried white noodles
1 lb
leafy greens
1 bunch
garlic
2 clove
Sui Mi Ya Cai
0.3 cup
neutral oil
1 cup
Sichuan peppercorns
2 tbsp
cinnamon stick
1
star anise
2
crushed red pepper flakes
0.3 cup
sesame paste
2 tbsp
soy sauce
3 tbsp
sweet bean sauce or hoisin sauce
2 tsp
Shaoxing wine
2 tsp
dark soy sauce
1 tsp
sugar
2 tsp
five-spice powder
0.5 tsp
Sichuan peppercorn powder
0.5 tsp
hot cooking water from the noodles
0.3 cup
chopped peanuts
0.3 cup
chopped scallion
2

Step-by-Step Instructions

Make the chili oil. Add the Sichuan peppercorns, cinnamon stick, star anise, and neutral oil to a small saucepan. Warm over medium-low heat until the oil reaches about 325°F, then turn off the heat and let the spices infuse for 6-7 minutes.

Use a slotted spoon to remove and discard the whole spices. Stir the crushed red pepper flakes into the hot oil and let them steep until fragrant. Cool completely, then reserve 1/2 cup for the noodles and refrigerate any extra in a clean glass jar.

Cook the pork topping. Heat a wok or skillet over medium heat and add a small spoonful of the chili oil or neutral oil. Add the ground pork and cook, breaking it up, until browned and no longer pink.

Stir in the sweet bean sauce or hoisin sauce, Shaoxing wine, dark soy sauce, and five-spice powder. Cook until the pork is glossy and the liquid has mostly evaporated, then transfer to a bowl.