Chinese recipe for Dan Dan Noodles. This is authentic Sichuan Chinese cooking using Sichuan peppercorns. You must try this delicious noodle recipe.
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Recipe is below:
DAN DAN NOODLES RECIPE (per serving)
1 serving dan dan noodles (approx. 1 handful)
2 cups Shanghai bok choy (or use other Chinese vegetables)
To make meat topping:
4 to 8 oz. ground pork
3 tablespoons cooking oil
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1/2 cup water
1 teaspoon sweet bean sauce (or hoisin sauce)
1 tablespoon dark soy sauce
1 tablespoon light soy
1/2 cup pickled Chinese mustard greens (or use kimchi)
Preheat a wok or pan at medium to high heat. Add cooking oil. Add ground pork.
Add ginger and garlic. Stir fry briefly. Add water and turn down heat setting to low.
Add sweet bean sauce, light soy sauce, dark soy sauce and Chinese black vinegar.
Add Chinese mustard greens or other preserved vegetables such as kimchi.
Simmer on low to reduce the liquids.
To make sauce:
1 tablespoon peanut butter (or sesame paste)
1/2 cup water
2 to 3 tablespoons chili oil
1 to 2 teaspoon dark soy sauce
1 tablespoon Chinese black vinegar
In a bowl, add peanut butter or sesame paste. Add boiling water and mix with a spoon.
Add chili oil, dark soy sauce and Chinese black vinegar (or use balsamic vinegar)
Simmer on low heat for 5 minutes.
To make noodles and Chinese vegetables:
While you are preparing the meat topping and the sauce, bring some water to a
boil in a cooking pot. Boil the noodles according to instructions on the package.
I like to use dan dan noodles but you can use any kind of noodles that you like.
Just before serving, boil the Shanghai bok choy for 1 to 2 minutes. You can other
kind of Chinese vegetables if you like.
To serve the dan dan noodles:
In a bowl, ladle the peanut sauce first. Add the noodles next.
Top with the ground pork. If you like, drizzle a little more chili
oil on the side. Sprinkle with crushed peanuts if you like. Enjoy!
Note: Check out my homemade chil oil recipe. It is better than
any store bought chili oil. You can make it with no preservatives.
It will last for 1 month on the shelf and up to 2 to 3 months
in the fridge. For my chili oil recipe, look for it at the end of this
video or find it in my channel search.