Yields:
2 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
Dandan noodles are a traditional Chinese noodle dish that originated in Sichuan, known for its unique spicy and numbing flavor. It typically consists of noodles, meat, sesame paste, and various seasonings, creating a dish with rich textures and intense flavors.
Ingredients
Adjust Servings
- Pork topping:
- Sauce:
- Garnish:
Instructions
-
In a large wok, heat vegetable oil over medium heat. Add minced garlic and star anise, stir-frying for 15 seconds until fragrant. Add ground pork to the wok and cook until browned.
-
Add Sui Mi Ya Cai, Shaoxing Wine, and dark soy sauce, stir well. Cook until the liquid in the ground pork evaporates, then transfer it to a bowl and set aside.
-
Whisk together the light soy sauce, Chinese black vinegar, sugar, Sichuan peppercorn powder, sesame paste, chicken broth and chili oil in a bowl until fully incorporated.
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Prepare alkaline noodles as directed on the package, drain them, and set aside. Boil bok choy for one minute, then remove and set it aside.
-
In a large bowl, mix noodles, ground pork, and sauce, tossing to coat them in the sauce. Season with salt to taste. Garnish with chopped green onions, crushed peanuts and bok choy. Enjoy the delicious and spicy Dandan noodles!
Notes
You can adjust the amount of sauce and chili oil according to your personal preference. If you don't like Sichuan peppercorn powder, you can omit it.