Sichuan Dan Dan Noodles (担担面)

Sichuan Dan Dan Noodles (担担面) ingredients

• 1 lb ground pork
• 2 tbsp Sichuan preserved mustard green (Zha Cai)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp vegetable oil
• 2-3 tbsp Sichuan chili oil with sediment
• 1 tbsp Chinese sesame paste
• 1 tbsp light soy sauce
• 1 tbsp Chinkiang vinegar
• 0.5 tsp Sichuan peppercorn powder
• 0.5 tsp sugar
• 1 clove garlic, crushed
• 0.25 cup chicken broth or reserved noodle water
• 1.5 lbs fresh Chinese wheat noodles (thin)
• 4 stalks baby bok choy or blanched spinach
• 0.25 cup roasted peanuts, crushed
• 2 tbsp scallions, chopped

How to make Sichuan Dan Dan Noodles (担担面)

1. Prepare the pork topping: Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 1 lb ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
2. Drain any excess fat from the pork, then add 2 cloves minced garlic and 1 tablespoon minced ginger. Sauté for 1 minute until fragrant.
3. Stir in 2 tablespoons Sichuan preserved mustard greens (Zha Cai), 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, and 1 teaspoon dark soy sauce. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
4. Prepare the sauce bowls: For each of your four serving bowls, combine 2-3 tablespoons Sichuan chili oil, 1 tablespoon Chinese sesame paste, 1 tablespoon light soy sauce, 1 tablespoon Chinkiang vinegar, 0.5 teaspoon Sichuan peppercorn powder, 0.5 teaspoon sugar, and 1 crushed garlic clove. Whisk well to combine until smooth.
5. Bring a large pot of water to a rolling boil. Add 4 stalks of baby bok choy or blanched spinach and cook for 30-60 seconds until just tender-crisp. Remove with tongs or a slotted spoon and set aside.
6. Add 1.5 lbs fresh Chinese wheat noodles to the boiling water. Cook according to package directions, typically 2-3 minutes for fresh thin noodles, until al dente. Do not overcook.
7. Before draining the noodles, reserve about 1 cup of the starchy noodle cooking water. This will be used to thin the sauce if needed.
8. Quickly drain the cooked noodles and divide them evenly among the four prepared serving bowls, placing them directly over the sauce mixture.
9. Add about 1/4 cup of chicken broth or reserved noodle water to each bowl and toss vigorously with the noodles to fully coat them with the sauce. Adjust the amount of liquid for your desired sauce consistency.
10. Top each bowl of noodles with a generous portion of the prepared pork topping, the blanched bok choy, 0.25 cup crushed roasted peanuts, and 2 tablespoons chopped scallions. Serve immediately and enjoy the complex layers of flavor.

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