Creamy, spicy, numbing. Crispy pork on chewy noodles with Sichuan peppercorn tingle.
Sichuan-style dan dan noodles in under 30 minutes: cook spiced ground pork until crispy, toss chewy noodles in a sesame-chilli oil sauce, and top with scallions and crushed peanuts.
10 min
Prep
25 min
Ready in
4
Servings
Easy
Level
0.5 pound ground pork
1 tablespoon Shaoxing wine
2 tablespoon light soy sauce
0.5 tablespoon dark soy sauce
0.5 teaspoon white pepper
0.5 teaspoon kosher salt
0.5 teaspoon five spice powder
0.25 cup chilli oil
2 tablespoon light soy sauce for sauce
2 tablespoon Chinese sesame paste
2 teaspoon ground Sichuan peppercorns
0.5 teaspoon sugar
0.25 teaspoon MSG
4 clove garlic roughly chopped
1 pound fresh or dried Chinese noodles
2 piece bok choy halved, blanched
3 piece scallions thinly sliced
3 tablespoon roasted peanuts roughly crushed
Cook the pork
Mix ground pork with Shaoxing wine, soy sauces, white pepper, salt, and five spice. Cook in a wok over high heat 4–5 minutes until crispy.
Build the sauce
Whisk chilli oil, soy sauce, sesame paste, ground Sichuan peppercorns, five spice, sugar, MSG (if using), and garlic.
Cook noodles and finish
Cook noodles until al dente. Transfer to sauce with ¼ cup starchy cooking water. Toss vigorously.
Serve
Top with crispy pork, blanched bok choy, sliced scallions, and crushed peanuts.
Ingredients
Batch
Units
Steps
Tips
✿Use starchy noodle cooking water to loosen the sauce.
