Dan Dan Mian

🧂 Ingredients

• 400 g Wheat noodles(Fresh or dried, such as ramen or spaghetti, will work.)
• 200 g Ground pork
• 2 tbsp Ya cai (Sichuan preserved mustard greens)(Finely chopped. If unavailable, substitute with finely chopped pickled mustard greens or even finely chopped shiitake mushrooms for a vegetarian option.)
• 3 tbsp Chinese sesame paste(Not tahini. Chinese sesame paste is typically darker and has a more intense flavor.)
• 3 tbsp Chili oil(Adjust to your spice preference. Look for chili oil with sediment for more flavor.)
• 2 tbsp Soy sauce(Light soy sauce is preferred.)
• 1 tsp Sichuan peppercorn powder(Freshly ground for best flavor. Adjust to your preference for numbing sensation.)
• 3 Scallions(Finely chopped, white and green parts separated.)
• 2 cloves Garlic(Minced. Optional, but adds depth.)
• 1 tsp Ginger(Minced. Optional, but adds depth.)
• 1 tbsp Cooking oil
• 1/2 tsp Sugar(Optional, to balance flavors.)

👨‍🍳 Instructions

1. 1

   Prepare the pork topping: Heat 1 tablespoon of cooking oil in a wok or skillet over medium-high heat (approximately 190°C / 375°F). Add the ground pork and cook, breaking it up with a spoon, until it is browned and slightly crispy, about 5-7 minutes. If using, add minced garlic and ginger during the last minute of cooking until fragrant. Stir in the chopped ya cai and cook for another 2-3 minutes until the preserved vegetables are fragrant and well combined with the pork. Remove from heat and set aside.

   ⏱️ 10 minutes
2. 2

   Make the sauce: In a medium bowl, whisk together the Chinese sesame paste, soy sauce, chili oil, Sichuan peppercorn powder, and optional sugar until smooth. The mixture will be quite thick.

   ⏱️ 5 minutes
3. 3

   Cook the noodles: Bring a large pot of water to a rolling boil (100°C / 212°F). Add the wheat noodles and cook according to package directions until al dente, usually 3-5 minutes for fresh noodles or 8-10 minutes for dried. Before draining, reserve about 1 cup (240ml) of the starchy noodle cooking water.

   ⏱️ 5-10 minutes
4. 4

   Assemble the dan dan noodles: Divide the prepared sauce evenly among four serving bowls. Add a ladleful of the hot reserved noodle water to each bowl (about 2-3 tablespoons per bowl) and stir vigorously into the sauce to create a smooth, emulsified coating. Add the drained hot noodles to the bowls, tossing them gently to coat evenly with the sauce. Top each serving generously with the prepared pork and ya cai mixture, and sprinkle with the chopped scallions (both white and green parts).

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The reserved noodle water is key to creating a smooth, emulsified sauce that coats the noodles beautifully. Don't skip this step!
• ✓Balance the flavors: Taste the sauce before adding noodles. Adjust chili oil for heat, Sichuan peppercorn for numbing, and soy sauce for saltiness.
• ✓This dish is a classic example of Sichuan street food, known for its bold and complex flavors.
• ✓For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce.

🔄 Variations

• Vegetarian: Omit the pork and use finely chopped sautéed shiitake mushrooms seasoned with soy sauce and a touch of five-spice powder instead.
• Extra Numbing: Increase the Sichuan peppercorn powder to 1.5 or 2 teaspoons, or add a few whole Sichuan peppercorns to the oil when frying the pork and remove before serving.
• Peanut Butter Substitute: If Chinese sesame paste is unavailable, a small amount of unsweetened peanut butter can be used as a substitute, though the flavor will be different.

🥗 Nutrition

Per serving