We’ve all had a huge bowl of dan dan noodles for lunch, but in Sichuan, it’s a quick street food snack whipped up with speed for a hungry soul.
If you’d like to follow along, here’s our version of the dish. But feel free to adjust this recipe based on your personal preferences.
Recipe (Serves two people)
- Dried wheat noodles x 5oz (140g)
- Neutral cooking oil x 2 teaspoons
- Ground pork x ¼ pound (115g)
- Dark soy sauce x 1 teaspoon
- Light soy sauce x 2 tablespoons
- Preserved pickled cabbage (tianjin cai) x 2 teaspoons
For the sauce:
- Heated chicken stock x ½ cup (120ml)
- Sesame paste x 2 tablespoons
- Black vinegar x 2 teaspoons
- Chili crisp x 1 tablespoon
- Scallion, minced x 1 (for garnish)
- Roasted peanuts x a pinch (for garnish)
Steps:
- Bring a medium pot of water to a boil over high heat and add the wheat noodles. Cook, drain, and set aside.
- Heat up the oil in a wok set over medium heat. Add the ground pork and cook until the edges are opaque.
- Add the dark soy sauce, light soy sauce, and preserved pickled cabbage. Mix thoroughly until the pork is cooked completely. Turn off the heat and set aside.
- Divide the chicken stock and sesame paste into two serving bowls and mix.
- Add the cooked noodles on top, then the pork, and dress with black vinegar and chili crisp. Garnish with the scallions and roasted peanuts.
