Spicy Szechuan Dan Dan Noodles with Crispy Ground Pork

Authentic Dan Dan noodles featuring a rich and spicy Szechuan sauce, topped with savory crispy ground pork and crunchy peanuts.

Prep Time

20 minutes

Total Time

45 minutes

Calories

875

Level

Medium

Yields

4 servings

Cost

£3.10

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbDried Szechuan Noodles(Use fresh noodles if available, adjust cooking time accordingly)

£2.50

1lbGround Pork(Lean or regular ground pork works well)

£4.00

2tbspVegetable Oil(For cooking the pork)

£0.10

1tbspShao Xing Rice Wine(Substitute with dry sherry if needed)

£0.25

1tbspSoy Sauce(Regular soy sauce)

£0.05

2ozYa Cai (Pickled Mustard Greens)(Finely chopped, can be found in Asian grocery stores. Substitute with preserved radish if necessary.)

£1.50

0.3cupPeanuts(Roasted and chopped)

£0.40

2Scallions(Finely chopped, for garnish)

£0.50

1tspSesame Seeds(For garnish, optional)

£0.15

1tbspSzechuan Peppercorns(Toast lightly and grind for best flavor)

£0.75

4clovesGarlic(Minced)

£0.10

1tbspGinger(Minced)

£0.20

2tbspChili Oil(Adjust to your spice preference, laoganma brand is great)

£0.50

2tbspSesame Paste (Zhima Jiang)(Can substitute with tahini)

£1.00

2tbspSoy Sauce(Light soy sauce)

£0.05

1tbspChinese Black Vinegar(Substitute with balsamic or rice vinegar if needed)

£0.25

1tspSugar

£0.01

2tbspChicken Broth or Water(To thin the sauce, adjust to desired consistency)

£0.10

Total Cost

£12.41

£3.10 per serving

The Method

1
**Prepare the Szechuan Sauce:** In a medium bowl, combine ground Szechuan peppercorns, minced garlic, minced ginger, chili oil, sesame paste, soy sauce, Chinese black vinegar, sugar, and chicken broth (or water). Whisk well until smooth. Adjust seasonings to taste, adding more chili oil for heat or vinegar for tang.
2
**Cook the Ground Pork:** Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and crispy. This should take about 8-10 minutes. Drain off any excess grease.
3
**Season the Pork:** Add the Shao Xing rice wine, soy sauce, and Ya Cai to the cooked ground pork. Stir-fry for another 1-2 minutes until the Ya Cai is heated through and the pork is well seasoned. Remove from heat and set aside.
4
**Cook the Noodles:** While the pork is cooking, bring a large pot of water to a boil. Cook the Szechuan noodles according to package directions. Once cooked, drain well and divide the noodles among four bowls.
5
**Assemble the Dan Dan Noodles:** Pour a generous amount of Szechuan sauce over the noodles in each bowl. Top with a portion of the crispy ground pork. Sprinkle with chopped peanuts, chopped scallions, and sesame seeds (if using).
6
**Serve Immediately:** Serve the Dan Dan noodles immediately. Encourage diners to mix the sauce, noodles, and toppings together before eating.

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My Notes

Nutrition Information

Nutrition per serving (350g)

875 kcal / 3661 kJ

Carbs

53g

20% of RDA

Fat

54g

77% of RDA

Protein

49g

98% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Adjust the amount of chili oil to your desired level of spiciness. Szechuan cuisine is known for its numbing heat (mala), so don't be afraid to use plenty of Szechuan peppercorns.

If you can't find sesame paste, tahini is a good substitute. The flavor will be slightly different, but still delicious.

For a smoother sauce, you can blend the sauce ingredients in a blender or food processor.

Toast the Szechuan peppercorns in a dry pan over medium heat for a few minutes before grinding to enhance their flavor.

Prepare all of your ingredients before you start cooking. This recipe comes together quickly once you start.

Cooking Equipment

Large pot

Wok or large skillet

Small bowl

Medium bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chili oil to your desired level of spiciness. Szechuan cuisine is known for its numbing heat (mala), so don't be afraid to use plenty of Szechuan peppercorns.

If you can't find sesame paste, tahini is a good substitute. The flavor will be slightly different, but still delicious.

For a smoother sauce, you can blend the sauce ingredients in a blender or food processor.

Toast the Szechuan peppercorns in a dry pan over medium heat for a few minutes before grinding to enhance their flavor.

Prepare all of your ingredients before you start cooking. This recipe comes together quickly once you start.

Spicy Szechuan Dan Dan Noodles with Crispy Ground Pork

Ingredients

The Method