Spicy Sichuan Dan Dan Noodles with Ground Pork

Classic Dan Dan noodles with a rich and savory sauce. This recipe features ground pork, preserved vegetables, chili oil, sesame paste, and Sichuan peppercorns for an authentic Sichuan flavor.

Prep Time

20 minutes

Total Time

45 minutes

Calories

950 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.84/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Pork

Mood:

Comfort Food•Spicy

Ingredients

Servings

1lbDried egg noodles or wheat noodles(Use fresh or dried noodles appropriate for stir-fries)

£1.50

1lbGround pork(Ideally not too lean)

£4.00

2ozYa cai (Sichuan preserved mustard greens)(Finely chopped; can substitute with pickled mustard greens but flavor will differ)

£2.50

3tbspSoy sauce(Use light soy sauce)

£0.15

2tbspChinese rice wine (Shaoxing)(Can substitute with dry sherry)

£0.25

1tbspDark soy sauce(For color and a hint of sweetness)

£0.10

3tbspSesame paste (tahini)(Or Chinese sesame paste if available)

£0.40

3tbspChili oil with sediment(Adjust to taste for spiciness)

£0.75

1tbspSichuan peppercorns(Lightly toasted and ground)

£0.60

3clovesGarlic(Minced)

£0.15

1tspGinger(Minced)

£0.10

1tspSugar

£0.01

2tbspChicken broth or water(To adjust sauce consistency)

£0.05

2tbspChopped peanuts(For garnish)

£0.30

2stalksScallions(Thinly sliced, for garnish)

£0.50

Total Cost

£11.36

£2.84 per serving

Instructions

1.
Toast Sichuan peppercorns in a dry pan over medium heat until fragrant, about 2 minutes. Grind finely using a spice grinder or mortar and pestle. Set aside.
2.
Cook noodles according to package directions until al dente. Drain well and divide among serving bowls.
3.
While noodles are cooking, heat a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and crispy.
4.
Add garlic and ginger to the pork and cook for about 30 seconds, until fragrant.
5.
Add the ya cai (preserved mustard greens) to the pork mixture and stir-fry for about 1 minute.
6.
In a small bowl, combine soy sauce, dark soy sauce, rice wine, sesame paste, chili oil, ground Sichuan peppercorns, and sugar. Mix well.
7.
Pour the sauce over the pork mixture in the wok. Cook for 1-2 minutes, allowing the flavors to meld. Add chicken broth or water to adjust consistency if needed.
8.
Spoon the pork sauce over the noodles in each bowl.
9.
Garnish with chopped peanuts and sliced scallions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

950 kcal / 3974 kJ

Carbs

65g

25% of RDA

Fat

55g

79% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Adjust the amount of chili oil and Sichuan peppercorns to your preferred level of spiciness.

If sesame paste is too thick, add a little warm water to thin it out before mixing with other ingredients.

Toasting the Sichuan peppercorns enhances their flavor.

Ya cai can be found in Asian grocery stores. If unavailable, you can use finely chopped pickled mustard greens, but the flavor will be slightly different.

Cooking Equipment

Large pot

Wok or large skillet

Small bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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