Dan Dan Noodles

Dan Dan Noodles (Spicy Sichuan Noodles)

From the Megler Kitchen, modified from the Cook's Illustrated Cookbook

  • 16 ounces ground pork
  • 6 tablespoons soy sauce
  • 4 tablespoons Chinese rice cooking wine or dry sherry
  • Ground white pepper
  • 4 tablespoons oyster sauce
  • 1/2 cup peanut butter or Asian sesame paste
  • 2 tablespoons rice vinegar
  • 1-1.25 cups chicken broth
  • Vegetable oil
  • 6 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1.5 teaspoons red pepper flakes
  • 2 tablespoons sesame oil
  • 6 ounces asian noodles
  • 3 medium scallions
  • 4 ounces bean sprouts
  • pork, 2 tablespoons soy sauce, wine, and a pinch of white pepper in a small bowl. Stir well and set aside. Whisk together oyster sauce, remaining 4 tablespoons soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken broth and set aside. 
  • garlic, ginger, and red pepper flakes in a small bowl. 
  • 12-inch skillet over high heat. Add vegetable oil and swirl to coat. Add pork and cook, breaking meat into small pieces, until well browned, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add peanut butter mixture and bring to boil, stirring to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
  • Asian noodles according to directions on the package. Drain and rinse with cold water. Add a bit of sesame oil to prevent clumping. 
  • scallions. Rinse bean sprouts thoroughly and drain.  
  • noodles among bowls and spoon sauce and pork over the noodles. Sprinkle with scallions and bean sprouts. Serve immediately. 


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