Name: Dan Dan Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz dried thin Chinese noodles; 8 oz ground pork; 2 tbsp ya cai (preserved mustard greens); 3 tbsp Chinese sesame paste; 3 tbsp chili oil with sediment; 2 tbsp light soy sauce; 1 tbsp Chinkiang vinegar; 1 tsp sugar; 1/2 tsp Sichuan peppercorn powder; 2 cloves garlic, minced; 2 stalks scallions, chopped; 2 tbsp roasted peanuts, crushed; 1 tbsp Shaoxing wine; 4 tbsp noodle cooking water

Steps

1. Make the Sauce (Per Bowl)

In each serving bowl, combine: sesame paste (2 tsp), chili oil (2 tsp), soy sauce (1.5 tsp), vinegar (1 tsp), sugar (1/4 tsp), Sichuan peppercorn powder (a pinch), and minced garlic.

2. Cook the Topping

Heat a dry wok over high heat. Add the ground pork and break it into very small pieces. Cook without oil — the pork will render its own fat. When browned and crispy (about 5 minutes), add Shaoxing wine and ya cai. Stir-fry for 1 minute. Set aside.

3. Cook the Noodles

Boil the noodles according to package instructions until just al dente. Before draining, reserve 1 cup of the starchy cooking water.

4. Assemble

Add 1 tablespoon of hot noodle water to each sauce bowl and stir to loosen the paste. Divide the noodles among the bowls. Top with the crispy pork mixture, crushed peanuts, and scallions.

5. Eat

Toss everything together from the bottom up before eating. Every strand should be coated in that spicy, nutty sauce.

Pro tip: Ya cai (Yibin preserved mustard greens) is what separates authentic dan dan noodles from imitations. It adds a funky, salty depth that can’t be replicated. Worth seeking out at an Asian grocery or ordering online.