dan dan noodles – EatFoodlicious

Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. I love to quietly sit and appreciate a small bowl of these noodles with a couple of my favorite vegetable. Partner these with a steamed or blanched to perfection yu choy or bok choy vegetable for a palate cleansing green flavored nectar that spills with every bite. Treat yourself to a pleasant meal with this recipe and have left overs for a light day the next lunchtime. That is my kind of easy to prepare meal.

A simple dish full of eye appeal and delivers on satisfaction when combating the nature of hunger. Watch the video and follow the instructions below for a pleasantly satisfying Chinese inspired bowl of noodles. Like and share this or any of my recipes from my growing catalogue of meal and presentation suggestions. The pleasant experience that comes from mixing the contents of the strategically arranged bowl will generate a buzz of excitement at the table as the family enjoys another eatfoodlicious adventure.

Sauce ingredients

In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

In a medium size bowl: add ground pork.

Add soy sauce, shaoxing wine & hoisin sauce.

Mix well.

Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.

Add meat and cook for 3-5 minutes or until no longer pink.

Add sui mi ya cai and mix.

Turn the heat down to keep warm.

Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.

In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center) & green onions.

Mix well.

Serve immediately and enjoy!

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Dan Dan Noodles (Spicy Sichuan Noodles)

Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories

Ingredients

Pork & Sui Mi Ya Cai

½ lb ground pork
½ cup sui mi ya cai pickled mustard greens
1 tbsp vegetable or canola oil
2 tsp hoisin sauce
2 tsp shaoxing cooking wine or dry sherry
1 tsp soy sauce

Sauce

2 tbsp soy sauce
2 tbsp chili oil
2 tbsp tahini (sesame paste) substitute with creamy peanut sauce
2 tbsp water
2 tsp granulated sugar
½ tsp rice vinegar
1-2 tsp ground sichuan peppers to taste
2 garlic cloves minced

Serve

14 oz egg noodles dry or fresh
1 lb bok choy yu choy or choy sum
4 green onions chopped

Instructions

Sauce

In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

Stir Fry

In a medium size bowl: combine ground pork, soy sauce, shaoxing wine, hoisin sauce and mix well.
Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add meat and cook for 3-5 minutes or until no longer pink. Add sui mi ya cai and mix. Turn the heat down to keep warm.
Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside. In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

Assemble

Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center), green onions and mix well (see photo for reference).