Dan Dan Noodles (Spicy Sichuan noodles)
Szechuan Noodles

Dan Dan Noodles (Spicy Sichuan noodles)

Dan Dan Noodles (Spicy Sichuan noodles)

The iconic spicy Sichuan noodles, a flavour explosion with slippery noodles tossed in an intense sesame chilli sauce and pork. 

Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don’t be daunted by the list and steps, there’s no need to rush. Cook and prepare all the parts except the noodles. That’s the Dan Dan way!
▢2 tbsp Chinese sesame paste (sub tahini, Note 1)
▢1.5 tbsp Chinese chilli paste in oil , adjust spiciness (Note 2)
▢4 tbsp light soy sauce (Note 3)
▢2 garlic cloves , minced
▢3 tsp white sugar
▢1/2 tsp Chinese five spice powder (Note 4)
▢1 tsp Sichuan pepper powder , preferably freshly ground (Note 5)
▢3 tbsp (or more!) chilli oil , preferably Chinese (Note 6)
▢3/4 cup (185ml) chicken broth/stock , hot, low sodium
▢2 tsp Hoisin sauce
▢1 tsp dark soy sauce (Note 7)
▢1 tbsp Chinese cooking wine (sub 2 tbsp extra chicken stock)
▢1/2 tsp Chinese five spice powder (Note 4)
▢1 tbsp vegetable oil
▢250g/ 8oz pork mince (ground pork)
▢1 tsp vegetable oil
▢30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) , finely chopped (Note 8)
▢500g/1lb white fresh noodles , medium thickness (Note 9)
▢16 choy sum stems , cut into 15cm pieces
▢2 green onions , finely sliced
▢1 tbsp peanuts , finely chopped (optional)

Mix all ingredients except oil and chicken stock.  Set aside.
Mix together hoisin, soy, Chinese wine and five spice (“Sauce”).
Heat oil in a skillet or wok over high heat. SUI MI YA CAI (PRESERVED MUSTARD GREENS):
Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.
Bring a large pot of water to the boil. Cook noodles per packet directions.
Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
Sprinkle with peanuts and green onions and serve.
Recipe Notes:
Sauce is supposed to have a good sesame kick to it! Only got Sesame Sauce? Double the sesame in the recipe (yes, really).
Sub 3 tbsp tahini and add 2 tsp toasted sesame oil. 
2. Chinese Chilli paste in oil – My favourite is Fuyun Xiang La Wang (chilli sauce) which is sold at most Chinese grocers. Use leftovers to add chilli kick to anything Asian, or for dipping sauces for things like Potstickers / Gyoza. Substitute any Asian chilli paste (preferably in oil), a plain chilli paste, sambal oelek, and add an extra glug of chilli oil.
3. Light soy sauce – bottle will be labelled as such. Can sub with all purpose soy sauce, do not sub with dark soy sauce (too strong flavour).
4. Chinese Five Spice Powder is a spice mix of (don’t fall of your chair!) five different spices. It’s a common spice blend sold at grocery stores (🇦🇺 Woolies, Coles).
5.Substitute 1 part sriracha to 2 parts oil.
7. Sui Mi Ya Cai (preserved mustard greens) – find in Asian stores , best sub is finely chopped kimchi. Don’t fret if you can’t find this, recipe only uses a sprinkle. It’s Chinese pickled mustard greens (a type of green vegetable) from Sichuan. Texture and saltiness is like kimchi.
8. Dark soy sauce – stains sauces a darker colour and has more intense soy flavour. Bottle will be labelled as such if it’s Dark Soy Sauce. Sub 2 tsp normal or light soy sauce – pork will not be as brown.
9. Noodles – best to use fresh noodles (fridge section), white medium thickness ie 3mm / 1/8″ thick. If using dried, use 300g/10oz white noodles made with wheat and prepare per packet. 
Pork amount is small – not supposed to be meat loaded, just a sprinkling. Can double pork (click Servings and slide to scale)
Can add more steamed Asian greens to make complete meal
11. This recipe first appeared on www.goodfood.com.au where I contribute recipes monthly. Reprinted on my own website with permission!
Recipes referenced in coming up with this recipe include: China Sichuan Food and as always, the wonderful family at The Woks of Life to whom I credit much of my learnings of truly authentic Chinese food. I am a devoted fan girl.
12. Nutrition per serving.

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