Dan dan noodles
Item 1 of 1
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
Ingredients
Metric
Imperial
Dan dan sauce
- 100g of sesame paste
- 10g of light soy sauce
- 1/2 tsp caster sugar
- 1 pinch of Sichuan peppercorns
- 1 garlic clove, ideally confit or roasted
- 1/2 tbsp of toban djan chilli bean sauce
Pork
- 3 tsp vegetable oil
- 200g of pork mince
- 2 tsp hoisin sauce, or sweet bean sauce
- 2 tsp Shaoxing wine
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 1/2 tsp Chinese five-spice powder
- 2 tbsp of preserved mustard greens (yacai)
- 4 nests of thin wheat noodles, ideally fresh but dried works too
- 3 spring onions, green parts only, very finely sliced
- 12 tbsp of Sichuan chilli oil
SAVE RECIPE
Equipment
- Blender
- Thermometer
Method
1
To make the sauce, place all the ingredients into a blender and blitz until smooth. Set aside until ready to serve
- 100g of sesame paste
- 10g of light soy sauce
- 1/2 tsp caster sugar
- 1 pinch of Sichuan peppercorns
- 1 garlic clove, ideally confit or roasted
- 1/2 tbsp of toban djan chilli bean sauce
2
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
- 3 tsp vegetable oil
- 200g of pork mince
- 2 tsp hoisin sauce, or sweet bean sauce
- 2 tsp Shaoxing wine
- 1 tsp dark soy sauce
- 1/2 tsp Chinese five-spice powder
3
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
- 4 nests of thin wheat noodles, ideally fresh but dried works too
- 2 tbsp of preserved mustard greens (yacai)
- 2 tsp light soy sauce
- 3 spring onions, green parts only, very finely sliced
- 12 tbsp of Sichuan chilli oil
First published in 2020
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