Dan Dan Noodles
User Reviews
5
Dan Dan Noodles
Description
This Dan Dan Noodles recipe assembles a distinctive sauce blending tahini for creaminess, soy sauces for umami, and chili oil and chili sauce for heat. Ground pork is marinated with garlic, ginger, hoisin sauce, Shaoxing wine, and soy sauce, then cooked with preserved mustard greens (Sui Mi Ya Cai) adding a fermented tang. Fresh noodles are boiled and paired with briefly blanched bok choy for leafy freshness.
The dish is served by layering the spicy sauce, noodles, pork mixture, bok choy, and a ladle of hot chicken broth, then garnished with chopped green onions and crushed peanuts or sesame seeds. This creates a balance of textures from creamy sauce, chewy noodles, tender pork, crisp greens, and crunchy nuts, along with a complex flavor profile that includes spicy heat and a distinctive numbing sensation from Sichuan peppercorns.
Serve immediately, mixing thoroughly for an integrated taste experience. Variations can adjust spice level, and substitutes for preserved mustard greens include kimchi or omission. Leftovers store in the refrigerator for one to two days; sauce and noodles may be stored separately to preserve texture.
Ingredients
For Dan Dan Sauce
- 2 cloves garlic minced
- 2 tablespoons tahini preferably with toasted sesame seeds
- 2 tablespoons soy sauce low sodium
- 1 teaspoon dark soy sauce
- 3 tablespoons Chili oil
- 1 tablespoon chili sauce such as Sambal Oelek
- 2 teaspoons Sichuan peppercorn or toasted Sichuan peppercorns and ground, powder
For Pork
- ½ pound ground pork
- 2 cloves garlic minced
- 1 tablespoon hoisin sauce
- 1 teaspoon ginger minced, fresh
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 ounces Sui Mi Ya Cai (preserved mustard greens)
To Assemble
- 1 pound fresh noodles such as Chinese egg noodles, ramen, or spaghetti
- 2 bunches bok choy or spinach
- 1 green onions chopped
- 1 cup chicken broth hot
- 1 tablespoon peanuts crushed, or sesame seeds
Instructions
- Make the Dan Dan sauce: Add all the sauce ingredients to a bowl and whisk until combined. Set aside.
- Prep the pork: In a bowl add ground pork, garlic, Hoisin sauce, ginger, Shaoxing wine, soy sauce and mix well. Let the pork marinate for 10 minutes.
- Cook the pork: Heat the vegetable oil in a large wok or skillet. Add the pork mixture and cook until the pork is no longer pink and starts to brown, 3 to 4 minutes. Add the Sui Mi Ya Cai and cook for another 2 minutes. Remove from heat.
- Cook the noodles and bok choy: Cook the noodles according to package directions. Remove noodles from pot and in the same water add the bok choy and cook for 1 minute.
- Assemble the dish: In each serving bowl, ladle ¼ of the Dan Dan sauce. Place noodles on top of the sauce, add some of the blanched bok choy, top with about ¼ of the pork mixture, and pour about ¼ cup of the hot chicken broth. Garnish with chopped green onions and peanuts or sesame seeds. Mix everything well until all the noodles are coated in the sauce and enjoy!
Notes
- Adjust the amount of spicy sauce added to taste; the recipe’s default is moderately spicy.
- Use preserved mustard greens (Sui Mi Ya Cai) for authentic flavor, or substitute with kimchi or omit if unavailable.
- Sichuan peppercorn gives a unique numbing heat; white pepper can replace it but lacks this effect.
- Any fresh white noodles like ramen or udon are suitable.
- Cooked leftovers keep well refrigerated for 1-2 days; separate sauce from noodles to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 612kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 41mg | 14% |
| Sodium | 1054mg | 44% |
| Potassium | 1362mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 19229IU | 385% |
| Vitamin C | 193mg | 214% |
| Calcium | 478mg | 48% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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