Sichuan noodles in spicy, numbing peanut sauce with crispy pork. Street food, tingly and addictive.
Chinese sesame paste is available at Asian groceries; labeled as 'zhi ma jiang'. Adjust chili oil and peppercorns to taste; this version is authentically spicy.
Ya cai (Sichuan preserved mustard greens) is traditional; Tianjin preserved vegetables substitute. Fresh wheat noodles are ideal; dried work fine.
Ingredients
Scale
Measurement units
- Fresh or dried wheat noodles
- Chinese sesame paste (zhi ma jiang)
- Chili oil with sediment
- Light soy sauce
- Chinese black vinegar
- Sugar
- Sichuan peppercorns, toasted and ground
- Ground pork
- Vegetable oil
- Doubanjiang (chili bean paste)
- Ya cai or Tianjin preserved vegetables, minced
- Garlic cloves, minced
- Fresh ginger, minced
- Shaoxing wine
- Scallions, sliced
- Starchy noodle cooking water
Ingredients
Scale
Measurement units
- Fresh or dried wheat noodles
- Chinese sesame paste (zhi ma jiang)
- Chili oil with sediment
- Light soy sauce
- Chinese black vinegar
- Sugar
- Sichuan peppercorns, toasted and ground
- Ground pork
- Vegetable oil
- Doubanjiang (chili bean paste)
- Ya cai or Tianjin preserved vegetables, minced
- Garlic cloves, minced
- Fresh ginger, minced
- Shaoxing wine
- Scallions, sliced
- Starchy noodle cooking water
Instructions
Prepare the sauce in bowls
Prepare the sauce in bowls
Equipment: serving bowls
Cook the pork topping
Cook the pork topping
Cook the noodles
Cook noodles
Assemble and serve
Assemble and serve
Tomorrow's Meal
Crispy Dan Dan Noodle Cake
Cold leftover noodles pan-fried into a golden, crispy cake with a soft center, topped with the spicy sesame sauce and fresh garnishes
You'll need to pick up:
2 tablespoons neutral oilFresh cilantro and scallions for garnishCrushed peanuts for topping
Quick overview:
- 1.Form cold dan dan noodles into a compact cake about 1.5 inches thick
- 2.Heat oil in a 10-inch skillet over medium-high heat until shimmering
- 3.Carefully slide noodle cake into skillet and cook 4-5 minutes without moving until bottom is golden and crispy
- 4.Flip carefully and cook another 3-4 minutes until second side is equally crispy
- 5.Transfer to plate, drizzle with reserved spicy sesame sauce, top with fresh cilantro, scallions, and crushed peanuts
- 6.Serve immediately while exterior is still crackling
Before you cook
Cook notes
- • Ya cai (Sichuan preserved mustard greens) is traditional; Tianjin preserved vegetables substitute.
- • Chinese sesame paste is available at Asian groceries; labeled as 'zhi ma jiang'.
- • Adjust chili oil and peppercorns to taste; this version is authentically spicy.
- • Fresh wheat noodles are ideal; dried work fine.
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