Dan dan noodles (spicy Sichuan noodles)

Name: Dan dan noodles (spicy Sichuan noodles)
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g fresh or 300 g dried egg noodles; 250 g minced pork; 2 tbsp oil; 1 tbsp soy sauce + 1 tbsp Shaoxing wine for the pork; 2 tbsp sesame paste or tahini; 2 tbsp chilli oil (with the flakes); 2 tbsp soy sauce; 1 tbsp black vinegar or rice vinegar; 1 tsp sugar; 1/2 tsp Sichuan pepper, freshly ground; 2 cloves garlic, crushed; 100 g pickled mustard greens (ya cai) or roasted peanuts; spring onion; 150 ml hot noodle water or stock

Time: 35 min4 servingsapprox. 560 kcal / serving (estimated)approx. 25 g protein / serving

Dan dan noodles (dandan mian) is the crown of Sichuan street food: it is named after the “dan dan” shoulder pole on which wandering vendors carried the noodles and sauce. A sesame, chilli and Sichuan-pepper sauce, crisp minced meat and chewy noodles: a truly fiery, tingling “ma la” experience.

Dan dan noodles (spicy Sichuan noodles) (illustration)

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Method

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Fry the minced pork in the oil in a wok over high heat for 6–8 minutes, crumbling it, until crisp, then season with soy sauce and wine and remove.
Loosen the sesame paste with a little warm water until smooth, then divide it with the chilli oil, soy sauce, vinegar, sugar, Sichuan pepper and garlic among 4 bowls.
Cook the noodles in plenty of boiling water as directed, and drain (keep a small ladleful of the cooking water).
Put the hot noodles into the bowls with the sauce and loosen with the hot cooking water or stock.
Top with the minced pork, pickled greens or peanuts and spring onion.
Stir the noodles well with the sauce at the table.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Sichuan pepper (ma) gives the tingling taste; it is more fragrant freshly ground.
Loosen the sesame paste (or tahini) gradually with water.
Fry the mince until crisp.
For a vegetarian version use mushrooms or tofu.

Frequently asked questions

Soupy or dry?

Traditional dan dan mian is dry (saucy); the “soupy” version uses a little stock.

How spicy is it?

You control it with the amount of chilli oil.

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