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Clean recipe · thewoksoflife.com

Dan Dan Noodles

A Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Original recipe: thewoksoflife.com

Yield:
6 servings
Cook:
90 min
Total:
90 min
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Dan Dan Noodles

Ingredients

  1. 2 tablespoons Sichuan peppercorns
  2. 1 cinnamon stick
  3. 2 star anise
  4. 1 cup oil
  5. 1/4 cup crushed red pepper flakes
  6. 3 teaspoons oil
  7. 8 oz. ground pork
  8. 2 teaspoons sweet bean sauce or hoisin sauce
  9. 2 teaspoons shaoxing wine
  10. 1 teaspoon dark soy sauce
  11. 1/2 teaspoon five spice powder
  12. 1/3 cup sui mi ya cai
  13. 2 tablespoons sesame paste (tahini)
  14. 3 tablespoons soy sauce
  15. 2 teaspoons sugar
  16. 1/4 teaspoon five spice powder
  17. 1/2 teaspoon Sichuan peppercorn powder ((we ground whole Sichuan peppercorns in a mortar and pestle))
  18. 1/2 cup of your prepared chili oil ((scary, but yes!))
  19. 2 cloves garlic ((very finely minced))
  20. ¼ cup hot cooking water from the noodles
  21. 1 pound fresh or dried white noodles ((medium thickness))
  22. 1 small bunch leafy greens ((spinach, bok choy, or choy sum))
  23. chopped peanuts
  24. chopped scallion ((optional))

Instructions

  1. To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
  2. To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
  3. To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
  4. To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
  5. Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
  6. Mix everything together and enjoy!