Noodles
Dan Dan Noodles
Chewy noodles under crumbled spiced pork and a nutty, tingling chili-sesame sauce.
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
- 4
- Level
- Medium
A Sichuan-style noodle bowl: savory pork crumbles, a sesame-soy sauce with chili oil and a little numbing heat from Sichuan peppercorns. Toast and grind the peppercorns yourself for the most fragrant result. Mix everything in the bowl so the sauce coats each strand.
Ingredients
Serves 4
Directions
- In each of 4 bowls, divide the sesame paste, 2 tablespoons soy sauce, vinegar, chili oil, sugar and ground peppercorns. Stir to mix.
- Heat the oil in a skillet over medium-high heat. Add the pork and cook 6 to 7 minutes, breaking it up, until browned and it reaches 160°F (71°C).
- Add the garlic, ginger and the remaining 1 tablespoon soy sauce and cook 1 minute until fragrant.
- Boil the noodles until tender, 3 to 5 minutes. Add the spinach for the last 30 seconds.
- Scoop out 1/2 cup of the cooking water, then drain the noodles.
- Add 2 tablespoons of cooking water to each bowl and stir into the sauce. Divide the noodles and greens among the bowls.
- Top with the pork and scallions and toss everything before eating.
Tips and make-ahead notes
- Ground peppercorns are optional; use more chili oil for heat.
- Make the pork up to 2 days ahead and reheat.
- Use crumbled firm tofu instead of pork for a plant-based version (check your noodles and soy sauce).
Nutrition per serving
- Calories
- 560
- Carbohydrates
- 55g
- Protein
- 28g
- Fat
- 26g
- Fiber
- 4g
- Sodium
- 1020mg
Estimated. Values change with brands, portion sizes and substitutions.
