Dan Dan Noodles (Spicy Sichuan Noodles)

recipetineats.com

denvergreene

subheading: DAN DAN SAUCE:

2 tbsp Chinese sesame paste (sub tahini, Note 1)

1.5 tbsp Chinese chilli paste in oil , adjust spiciness (Note 2)

4 tbsp light soy sauce (Note 3)

2 garlic cloves , minced

3 tsp white sugar

½ tsp Chinese five spice powder (Note 4)

1 tsp Sichuan pepper powder , preferably freshly ground (Note 5)

3 tbsp (or more!) chilli oil , preferably Chinese (Note 6)

¾ cup (185ml) chicken broth/stock , hot, low sodium

subheading: PORK TOPPING:

2 tsp Hoisin sauce

1 tsp dark soy sauce (Note 7)

1 tbsp Chinese cooking wine (sub 2 tbsp extra chicken stock)

½ tsp Chinese five spice powder (Note 4)

1 tbsp vegetable oil

250g/ 8oz pork mince (ground pork)

subheading: SUI MI YA CAI (PRESERVED MUSTARD GREENS):

1 tsp vegetable oil

30g (¼ cup) Sui Mi Ya Cai (preserved mustard greens) , finely chopped (Note 8)

subheading: TO SERVE:

500g/1lb white fresh noodles , medium thickness (Note 9)

16 choy sum stems , cut into 15cm pieces

2 green onions , finely sliced

1 tbsp peanuts , finely chopped (optional)

Directions at recipetineats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer