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Dan Dan Noodles

A complex collection of flavours and textures come together in complete harmony in this delightful Chinese noodle dish which packs a fabulous punch. Serves 3 - 4

Course light supper, Lunch, Main Course, Supper
Cuisine Chinese
Keyword noodles, pork, sichuan pepper
Prep Time 30 minutes
Cook Time 15 minutes
Author Susan

Ingredients

For the sauce:

  • 4 tablespoons light soy sauce
  • 2 tablespoons tahini (preferably Chinese) or peanut butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark sesame oil
  • 1 tablespoon sugar
  • 2 teaspoons black vinegar or rice wine vinegar
  • ½ teaspoon five spice powder
  • 8g/2 cloves of garlic, peeled and crushed
  • 1½ teaspoons Sichuan peppercorns or 1 teaspoon ground Sichuan peppercorns
  • ¼ teaspoon chilli flakes
  • ¼ cup noodle/bok choy or broccoli water

For the pork:

  • 50g spring onions, trimmed and roughly chopped
  • 12g fresh ginger, peeled and roughly chopped
  • 8g/2 cloves of garlic, peeled and crushed
  • 100g mushrooms, finely chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon sesame oil
  • 200g minced pork
  • ½ teaspoon five spice powder
  • ¼ teaspoon chilli flakes

Noodles:

  • 450g fresh egg noodles (or use dried)
  • Bunch of bok choy or tenderstem broccoli

For the garnish – these are not optional!

  • salted peanuts
  • chopped trimmed and sliced spring onions
  • chopped coriander

Instructions

  1. First, start making the sauce: measure all the ingredients into a jug or bowl and mix. (The noodle or vegetable water will be added later.)

  2. If you are using Sichuan peppercorns rather than already ground, grind in a spice or coffee grinder and add to the sauce.

  3. Secondly, cook the pork: Trim and roughly chop the spring onions, peel and roughly chop the garlic and ginger. Pu them all in a food processor and pulse until finely chopped. Remove and set aside. Alternatively finely chop by hand.

  4. Next wipe and roughly chop the mushrooms and blitz in the food processor until finely chopped. Remove and set aside.

  5. Mix the dark soy sauce, hoisin and Shaoxing wine and set aside.

  6. Heat ½ the sesame oil a pan over a moderate heat and add the pork. Cook, stirring from time to time until lightly browned, 3 – 4 minutes.

  7. Add the mushrooms and for a couple of minutes and until any liquid has evaporated.

  8. Add the remaining oil and add the spring onion, garlic and ginger mix as well as the chilli flakes and Chinese Five Spice. Stir well and cook for a couple of minutes.

  9. Add the dark soy sauce, hoisin and Shaoxing wine. Stir to mix.

  10. Quickly simmer your chosen vegetables, and before draining, remove 1/4 vegetable water to add to the sauce.

  11. Add the noodles to the pork, mix thoroughly and heat on a moderate heat until everything is piping hot.

  12. Assemble the noodles: divide the sauce between 4 warmed bowls holding around 4 tablespoons back to drizzle on the top.

  13. Divide the noodles and pork between the bowls.

  14. Add the vegetables.

  15. Top with the remaining sauce and add your garnishes.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • wok
  • measuring jug
  • saucepan - if using dried noodles
  • small food processor (optional)