Dan dan noodles

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A world-famous Chinese dish originating from the province of Sichuan, this simple combination of noodles, pork mince, sesame sauce and fiery chilli oil has won legions of fans across the globe.

Some of the more specialist ingredients such as the preserved mustard greens and Toban Djan sauce can be found in Asian supermarkets, and also be aware that Chinese sesame paste is very different from tahini – so don't be tempted to substitute it!

First published in 2020




Dan dan sauce



  • Blender
  • Thermometer


To make the sauce, place all the ingredients into a blender and blitz until smooth. Set aside until ready to serve
To cook the pork, heat the oil in a wok or pan then add the pork mince. Sauté until browned and beginning to crisp, then add the hoisin, Shaoxing wine, dark soy and five-spice. Cook for a little longer until the pork absorbs the liquid, then keep warm
When ready to serve, cook the noodles until al dente according to the packet instructions. Drain and divide the noodles between bowls, then add 2 tablespoon of the sauce, 3 tablespoons of chilli oil and then top with the ground pork. Finish with the preserved mustard greens and the light soy sauce. Serve immediately with a pinch of the finely sliced spring onion greens on top – the diners can then mix everything in the bowl together at the table

From Masterchef finalist to the owner of Bristol noodle bars, Daily Noodles, Larkin Cen's pan-Asian cooking is packed full of authenticity, playfulness and innovation in equal measure.

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