Dan Dan Noodles with Sesame Paste and Chili Oil

A classic Sichuan noodle dish featuring a rich and savory sesame paste sauce, spicy chili oil, and flavorful ground pork. Garnished with preserved vegetables and peanuts for added texture and taste.

Prep Time

20 minutes

Total Time

40 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.55/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Pork

Mood:

Comfort Food•Spicy

Ingredients

Servings

300gDried Sichuan Noodles(Alternatively, use other Asian-style noodles.)

£2.50

250gGround Pork(Can substitute with ground chicken or turkey.)

£2.75

4tbspSesame Paste(Chinese Sesame Paste. If unavailable, use tahini but add a pinch of sugar and a little soy sauce to compensate.)

£1.20

3tbspSoy Sauce(Light soy sauce is preferred.)

£0.25

2tbspChinese Black Vinegar(Or Chinkiang vinegar)

£0.30

2tbspChili Oil(Adjust to your spice preference. Store-bought or homemade.)

£0.75

3clovesGarlic(Minced)

£0.15

1tspGinger(Minced)

£0.10

1tbspShaoxing Wine(Or dry sherry)

£0.20

1tspSugar

£0.05

1tspSichuan Peppercorns(Ground or lightly crushed)

£0.50

0.3cupChicken Broth or Water(To adjust sauce consistency)

£0.15

2tbspPreserved Sichuan Vegetables (Zha Cai)(Finely chopped)

£0.60

2tbspRoasted Peanuts(Coarsely chopped)

£0.40

2stalksScallions(Finely chopped)

£0.30

Total Cost

£10.20

£2.55 per serving

Instructions

1.
Cook the noodles according to package directions until al dente. Drain well and set aside.
2.
While the noodles are cooking, prepare the sauce: In a small bowl, whisk together the sesame paste, soy sauce, black vinegar, sugar, and Sichuan peppercorns. Gradually add chicken broth or water until the sauce reaches a pourable consistency. Set aside.
3.
Heat a wok or large skillet over medium-high heat. Add a tablespoon of cooking oil and then add the ground pork. Cook, breaking it up with a spatula, until browned and cooked through. Drain any excess grease.
4.
Add the minced garlic and ginger to the pork and cook for another minute until fragrant. Stir in the Shaoxing wine and cook for a few seconds.
5.
Divide the cooked noodles among four bowls.
6.
Pour the sesame paste sauce over the noodles in each bowl.
7.
Top with the ground pork mixture.
8.
Drizzle with chili oil, according to taste.
9.
Garnish with chopped preserved Sichuan vegetables, roasted peanuts, and chopped scallions.
10.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (275g)

685 kcal / 2866 kJ

Carbs

48g

18% of RDA

Fat

42g

60% of RDA

Protein

34g

68% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Adjust the amount of chili oil to suit your spice preference.

If you don't have Sichuan peppercorns, you can use black peppercorns, but the flavor will be slightly different.

For a richer flavor, use homemade chili oil.

Ensure the noodles are not overcooked, as they will become mushy.

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Bring to room temperature before using.

Cooking Equipment

Large pot

Wok or large skillet

Small bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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