Dan Dan Noodles

Numbing Sichuan peppercorns and fiery chili oil create an addictive tingle on your palate with each slurp of these iconic noodles. Ground pork sautéed with sweet bean sauce adds savory depth to the spiced broth, while toasted aromatics build layers of warmth. Perfect for when you're craving bold, complex flavors that transport you straight to Chengdu.

Ingredients

2 tbsp Sichuan peppercorns

1 cinnamon stick

2 star anise

1 cup oil

1/4 cup crushed red pepper flakes

3 tsp oil

8 oz ground pork

2 tsp sweet bean sauce or hoisin sauce

2 tsp Shaoxing wine

1 tsp dark soy sauce

1/2 tsp five spice powder

1/3 cup sui mi ya cai (preserved mustard greens)

2 tbsp sesame paste or tahini

3 tbsp soy sauce

2 tsp sugar

1/4 tsp five spice powder

1/2 tsp Sichuan peppercorn powder

1/2 cup prepared chili oil

2 cloves garlic, very finely minced

1/4 cup hot cooking water from the noodles

1 lb fresh or dried white noodles, medium thickness

1 small bunch leafy greens (spinach, bok choy, or choy sum)

Chopped peanuts for garnish

Chopped scallions for garnish (optional)

Instructions

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°F, 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 until fragrant, almost like popcorn. Allow the oil to cool. Store in a glass jar and keep refrigerated.

To make the meat mixture: In a wok, heat 1 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 remaining 2 teaspoons of oil in the wok over medium heat, and sauté the sui mi ya cai for a few minutes. Set aside.

To make the sauce: Mix together the sesame paste, soy sauce, sugar, five spice powder, Sichuan peppercorn powder, chili oil, minced garlic, and hot noodle water. Taste and adjust seasoning as desired.

To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water and drain.

Divide the sauce among six bowls, followed by the noodles and leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts and scallions.

Mix everything together and enjoy!