Spicy Sesame Noodles with Pork — Sichuan Dan Dan Noodles
A Chengdu street classic, thin wheat noodles in a rich sesame and chilli broth topped with spiced minced pork, ya cai, and crushed peanuts.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince garlic and grate ginger. Rinse ya cai and chop coarsely. Slice scallions. Crush peanuts roughly. Whisk sesame paste, chilli oil, soy sauce, black vinegar, and Sichuan pepper in a large serving bowl until smooth. Heat stock until simmering.
Build
Pour 300ml simmering stock into the sauce bowl and whisk until glossy. Set aside. Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering.
Saute
Add pork to the wok, stir-fry 6 to 7 minutes over high heat until browned and any liquid has evaporated. Add garlic, ginger, ya cai, light soy sauce, and Shaoxing wine; toss 2 to 3 minutes until caramelised at the edges.
Boil
Bring a pot of salted water to a rolling boil. Add noodles and cook 3 to 4 minutes until just tender with a slight bite. Drain well.
Finish
Add drained noodles to the sauce bowl and toss to coat evenly. Spoon the spiced pork over the top. Scatter scallions and crushed peanuts over the surface.
Plate
Serve immediately while the noodles are hot and the broth is steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.