Dan Dan Noodles
My absolute favorite Szechuan dish. (Ok ONE of my favorites!! I love Szechuan food.) This is the ultimate spicy comfort food. Recipe from China Sichuan. I did this version without fried soybeans.
Servings: 4
Ingredients
- 2 bunches of noodles, I like Lanzhou noodles
- chopped scallions, for garnish
- blanched vegetables, like bok choy or Chinese spinach
- chicken or pork stock
Pork topping
- 1 cup (about 1/4 lb) minced pork, with some fat
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/2 tbs light soy sauce
- 2 tbs cooking oil, divided
- 1/2 tbs minced ginger
- 1/2 tbs minced garlic
- 1 tsp dark soy sauce
- 1 cup ya-cai*
- 1/2 tbs chili powder
Mixed Seasonings
- 1 tbs sesame paste
- 1 tbs light soy sauce
- 1 tsp sesame oil
- 1 tbs chili oil
- 1 tsp black vinegar
- tiny pinch of kosher salt
- 1 tsp sugar
- 1 tbs minced garlic
Instructions
Pork Topping
- Heat 1 tbs of oil in a wok on medium heat. Cook the garlic and ginger for 1-2 minutes, or until aromatic. Add the pork. Fry until nice and brown, separating it into small pieces. Add dark soy sauce. Move the pork from the middle of the wok (form a ring around the middle). Add the ya cai, quickly separating it (I like to use a wooden spoon). Add chili powder. Cook for about 1 minute. Mix the pork topping back in. Transfer to a bowl and set aside.
Mixed Seasonings and Assembly
- Mix all of the mixed seasonings in a bowl. Prepare noodles according to package instructions. Separate noodles into two bowls and mix in seasonings.
- In a sauce pan, heat 1/2 cup of the hot chicken or pork stock. Pour the hot stock over both portions of noodles. Add the vegetables and green onions and top with pork topping. Heat up and pour more pork stock if you prefer.
Notes
You can find ya cai at an Asian grocery store.