Chinese · medium
Dan Dan Noodles
Sichuan street noodles with a fiery sesame-chili sauce, fragrant minced pork, preserved mustard greens, and numbing Sichuan pepper.
Steps
- 01
Whisk sesame paste with a little hot stock until smooth, then add chili oil, soy sauce, vinegar, sugar, garlic, and Sichuan pepper.
~5 min
- 02
Heat oil in a wok. Stir-fry ground pork until browned and slightly crisp. Add ya cai and cook 1 minute more.
~6 min
- 03
Divide the sauce base between two bowls. Add remaining hot stock and stir.
~2 min
- 04
Boil noodles until chewy and tender. Drain well and nestle into the sauce bowls.
~4 min
- 05
Top generously with the pork-ya cai mixture, green onions, and crushed peanuts.
~2 min
- 06
Toss at the table so every strand is coated in the spicy, nutty sauce. Serve immediately.
~1 min
Tips
- Chinese sesame paste is darker and nuttier than tahini; thin it well before mixing.
- Dial chili oil and Sichuan pepper to taste—the dish should tingle, not overwhelm.
- Ya cai is the secret savory punch; look for it at Chinese grocery stores.