Dan Dan Noodles

Dan dan noodles are a classic Sichuan noodle dish featuring springy noodles tossed in a bold chili crisp-soy-tahini sauce and topped with savory ground pork and preserved mustard greens. The combination delivers layers of nutty richness, umami depth, and signature tingling heat balanced by tender bok choy and crunchy peanuts. Ready in under an hour, this version brings traditional dan dan noodle flavor together with pantry-friendly ingredients and a quick stovetop method.

Instructions

1. 1

   Make the sauce: Stir together the chili crisp, soy sauce, and tahini in a medium bowl. Set aside until ready to use.

2. 2

   Make the pork: Heat a large skillet over medium-high until hot. Add the sesame oil, and let it heat for about 5 seconds. Add the pork. Using a spoon and a twisting motion, break the pork into crumbles. Cook until the meat is about halfway still pink, 3–4 minutes, stirring once halfway through the cook time. Add the sui mi ya cai, black bean sauce, wine, soy sauce, Chinese five spice, and garlic. Stir to coat the pork evenly. Cook until the pork is cooked through (the meat will no longer be pink), 1–2 minutes, stirring once halfway through the cook time. Remove from heat. Transfer the mixture to a bowl, and set aside.

3. 3

   While the pork mixture cooks, bring a medium pot filled with water to a boil over high heat. Add the bok choy, and cook until wilted and tender, about 1 minute. Using tongs, transfer the bok choy to a plate. Add the noodles to the water in the pot, and cook according to the package instructions. Drain the noodles, reserving 3 tablespoons of the noodle cooking water.

4. 4

   Divide the sauce evenly among 3 bowls, and 1 tablespoon noodle water to each bowl. Divide the noodles evenly among the bowls, and toss to coat in the sauce. Top evenly with the pork mixture, scallions, and peanuts. Serve.

5. 5

   Enjoy!

Comments