Dan Dan Noodles

Name: Dan Dan Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4 as a main course
Cuisine: Chinese
Ingredients: 2 green onions (scallions), white and green parts separated, finely chopped; 4 tablespoons chicken stock, homemade or store-bought; 2 tablespoons water; 8 oz (250 g) dried egg noodles or 12 oz (350 g) fresh egg noodles; 4 oz (100 g) ground pork or turkey; ¼ teaspoon five-spice powder; 1 teaspoon sugar; 2 tablespoons canned Sichuan preserved vegetables, finely chopped (optional); 1 clove garlic, minced; 2 teaspoons oil; 1 to 2 tablespoons chili oil, homemade or store-bought; 2 teaspoons peeled and minced fresh ginger; 2 teaspoons Chinese sesame paste or tahini; 2 teaspoons smooth peanut butter; 1 tablespoon Chinese black vinegar or good quality balsamic vinegar; ¼ teaspoon ground Sichuan pepper (optional); 2 teaspoons Chinese rice wine or sherry; 2 tablespoons soy sauce; 2 teaspoons dark sesame oil; 4 tablespoons crushed roasted peanuts

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
20 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

This is a quintessential homestyle Sichuan dish, with ground meat stir-fried in a chili-laced sesame vinegar sauce. Dan Dan Noodles are sinfully delicious and traditionally very spicy. I had these for the first time when my parents brought us to a Sichuan restaurant in New York as kids. We had never tasted anything so spicy, and we started crying (shaming our parents for rearing children with bland, Midwestern palates). Fortunately, we all grew up to be Sriracha junkies. The amount of chili

Ingredients

Asia
China
Sichuan
Main course
Preserve

Ingredients

Method