Ingredients

Scale

For The Chili Oil:

3 Tablespoons neutral oil
1 Tablespoon crushed red chili flakes

For the Sauce:

2 tablespoons Chinese sesame paste or tahini*
3 tablespoons soy sauce
2 teaspoons sugar
½ teaspoon ground Szechuan peppercorn
The chili oil from above

For The Meat Topping:

2 teaspoons neutral oil
6 oz. ground pork (170g)
2 cloves garlic minced
2 teaspoons peeled and finely minced ginger
2 teaspoons sweet bean sauce or hoisin sauce
2 teaspoons shaoxing wine
½ teaspoon five spice powder
2 Tablespoons sui mi ya cai (pickled fermented mustard greens)

For The Noodles:

½ pound fresh or dried white noodles (450g, medium thickness)
4 stems choy sum cut in half lengthwise and rinsed well (or a handful of spinach or 1 piece shanghai bok choy cut into quarters lengthwise and rinsed well)

For The Garnish:

3 Tablespoons chopped scallion

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Instructions

Make the chili oil: Combine the oil and chili flakes in a small sauce pan and heat over low heat for 5 minutes. The oil should barely sizzle (make sure the chilis do not burn. Either lower the heat or turn off the heat and let the oil just steep if you see the chilis burning).

Then let the oil sit for an additional 10 minutes before using. Set aside while you prep the other ingredients. You can adjust the spiciness by either straining out the chili flakes before using the oil or using it all for a good punch of heat (I use ½ of the flakes for a medium heat).

Make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if needed. The sauce should be smooth and creamy but not very thick. Add a couple tablespoons of hot water to thin out your sauce if it looks too thick. Set aside.

Make the meat topping: In a medium pan, heat the oil over medium high heat, and add the pork. Spread the pork with a wooden spoon or spatula in a thin layer and let it sit untouched for 30 seconds. Then break up the pork into small bits, cooking until it is mostly browned, about 3 minutes.

Add the garlic and ginger and saute for 10 seconds. Then add the five spice powder and stir it into the pork.

Add the preserved mustard greens, sweet bean sauce, and shaoxing wine. Cook for another minute or two to let the flavors absorb and then set the pan aside.

Prepare the noodles: Cook the noodles according to package directions, adding the greens to the pot in the last minute of cooking. Drain the noodles.

Plate the ingredients: Divide the sauce into 2 bowls, followed by the noodles, and the leafy greens. Add the cooked pork mixture on top and sprinkle with scallions.

Serve Dan Dan Noodles immediately. Mix as you eat to coat all of the noodles with the sauce and topping.

Notes

*Chinese sesame paste is made with toasted sesame seeds so it has a rich color and nutty taste. If you cannot find it, feel free to substitute tahini which uses raw sesame seeds. The sauce will be a little lighter in flavor so add a teaspoon of toasted sesame oil to compensate.

*You can make the sauce and the topping ahead of time. Store in the fridge covered. The sauce and pork will keep for several days. Heat the pork mixture over medium heat for a couple of minutes when you are ready to serve. Then cook your noodles and you’re set.

*This dish is meant to be spicy. If you prefer your dan dan noodles milder, use less chili flakes in the recipe for the chili oil and strain out all of the chili flakes before using the oil.

Keywords: noodles, szechuan, dan dan, pork, chili oil, spicy