Dan Dan Noodles Recipe
by Larkin Cen
4
30 minutes
Ingredients

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
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