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.
Servings: 4
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).