A few weeks ago I shared with you Japanese Tantanmen Ramen recipe, which is Japanese take on Sichuan Dan Dan Mian. Today, I’d like to share with you the Sichuan style Dan Dan Noodles recipe. Let’s get started!
Sichuan Dan Dan Noodles Recipe
Serving: 2 to 4
Prep time: 10 minutes
Cook time: 20 minutes
For the sauce:
1 tablespoon of avocado oil
4 tablespoons of preserved mustard greens (sui mi ya cai)
3 garlic cloves, minced
4 tablespoons soy sauce
4 tablespoons sesame paste
6 tablespoons chili oil
2 ½ tablespoons Chinkiang vinegar
2 tablespoons sugar
1/4 teaspoon Sichuan peppercorns powder
For the toppings and noodles:
2 tablespoons avocado oil
5 tablespoons roasted peanuts
1 teaspoon green Sichuan peppercorns
1 teaspoon red Sichuan peppercorns
½ pound ground pork
1 garlic clove, minced
1/2 teaspoon ginger, minced
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
1 teaspoon dark soy sauce
4 pieces Shanghai bok choy, halved lengthwise
1 pound fresh medium thickness noodles
1 stalk scallions, thinly sliced
Sichuan Dan Dan Noodles Instructions
- To prepare the preserved mustard greens, in a wok over medium heat, add 1 tablespoon of avocado oil (or oil of your choice), and the preserved mustard greens. (In Chinese, we call it siu mi ya cai. It’s sweet and salty, it’s used in many Sichuan dishes, and can be found in most Chinese supermarkets.) Stir-fry for about 2 minutes until aromatic. Remove and set aside.
- In the same wok over low heat, add 2 tablespoons of avocado oil, and peanuts. Stir-fry until lightly browned for 3 minutes. Place them on a cutting board and chop them into small pieces. Set aside.
- In the same wok over low heat, with the remaining oil, add the green Sichuan peppercorns, and red Sichuan peppercorns. Cook until aromatic, 1 minute. Remove the spices.
- With the remaining oil, over high heat, add in the ground pork, and cook for about 2 minutes. Add the garlic and ginger, and stir fry until aromatic for 1 minute. Season with 1 tablespoon of Shaoxing wine, soy sauce, and dark soy sauce. Stir-fry for another 1 minute. Set aside.
- To make the sauce, add the preserved mustard greens, garlic, soy sauce, sesame paste, chili oil, Chinkiang vinegar, sugar, and Sichuan peppercorns powder. Whisk.
- In a large pot of water over high heat, bring it to a boil, and blanch the Shanghai bok choy for 30 seconds. Remove and set aside.
- In the same pot of boiling water, place in the noodles, and cook until al dente for 3 minutes, or based on your package’s instructions. Rinse the noodles in running water to stop cooking.
- In a bowl, place the sauce on the bottom, follow by the noodles, pork, peanuts, Shanghai bok choy, and scallions. Enjoy!
