Sichuan Dan Dan Noodles with Ground Pork and Preserved Vegetables

Authentic Sichuan Dan Dan Noodles featuring a rich, spicy sauce made from sesame paste, chili oil, and savory ground pork, balanced by the salty and fermented flavors of preserved vegetables.

Prep Time

20 minutes

Total Time

40 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.85/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Pork

Mood:

Comfort Food•Spicy

Ingredients

Servings

300gDried Sichuan Noodles(Use thin, round noodles)

£2.50

250gGround Pork(Ideally 80/20 blend for flavor)

£2.75

50gYa Cai (Sichuan Preserved Mustard Greens)(Finely chopped. If unavailable, use other preserved mustard greens.)

£3.00

4tbspSichuan Chili Oil(Adjust to taste. Use a high-quality chili oil with sediment for maximum flavor.)

£3.50

4tbspSesame Paste(Chinese sesame paste (not tahini))

£1.20

4tbspLight Soy Sauce

£0.30

2tbspBlack Vinegar (Chinkiang Vinegar)

£0.40

1tspSugar

£0.01

1tbspShaoXing Cooking Wine

£0.25

3clovesGarlic(Minced)

£0.15

1tspGinger(Minced)

£0.10

1tspSichuan Peppercorns(Lightly toasted and ground)

£0.50

2stalksScallions(Thinly sliced, for garnish)

£0.30

2tbspRoasted Peanuts(Roughly chopped, for garnish)

£0.40

2tbspVegetable Oil

£0.05

Total Cost

£15.41

£3.85 per serving

Instructions

1.
Prepare the Sauce: In a medium bowl, combine sesame paste, soy sauce, black vinegar, sugar, ground Sichuan peppercorns, minced garlic, and minced ginger. Whisk until smooth. If the sesame paste is too thick, add a little warm water to thin it out to a pourable consistency.
2.
Cook the Pork: Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned and cooked through. Add Shaoxing wine to deglaze the pan and cook for another minute. Remove from heat and set aside.
3.
Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook according to package directions until al dente (usually 5-7 minutes). Drain the noodles well.
4.
Assemble the Noodles: Divide the sauce evenly among four bowls. Add the cooked noodles to each bowl. Top with the cooked ground pork, chopped Ya Cai, Sichuan chili oil (adjust to your spice preference), sliced scallions, and chopped roasted peanuts.
5.
Mix and Serve: Mix everything well before serving, ensuring the noodles are thoroughly coated in the sauce. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Adjust the spice level to your liking by adding more or less Sichuan chili oil.

For a smoother sesame paste, you can soak it in a little warm water for a few minutes before mixing.

If you can't find Ya Cai, you can substitute with other preserved vegetables like pickled radish or mustard greens. Adjust the amount according to their saltiness.

Toasting the Sichuan peppercorns before grinding intensifies their aroma and flavor.

Don't overcook the noodles; they should be slightly firm to the bite.

For a vegetarian version, substitute the ground pork with fried tofu or mushrooms. Ensure the sauce is vegetarian-friendly (check the soy sauce).

Cooking Equipment

Large pot

Wok or large skillet

Small bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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