Dan Dan Noodles! Enough said because it's reputation precedes it. Here's our take on the Sichuanese classic.
Spicy, creamy, rich, and crunchy, this dish ticks all the boxes. Best of all, it’s ready in 15 minutes. You don’t want to miss this one, it’s incredible.
- 200g fresh noodles
- ½ pound ground pork
- 1 tsp cooking oil
- 2 tbsp Sichuanese ya cai or preserved mustard greens (see notes!)
- 1 tsp chopped ginger
- 1 clove chopped garlic
- 2 tbsp sesame paste (tahini if you cannot find Chinese sesame paste!)
- 2 tbsp Hakka-ish Chili Crisp
- 2 tbsp light soy sauce
- 2 tbsp Chinkiang vinegar / Chinese black vinegar
- First, make the sauce. Combine the sesame paste, soy, 1 tbsp of Hakka-ish and the vinegar. Divide between 2 bowls, spreading it out on the bottom of the bowls.
- Heat a pan over a high heat until smoking, and add the oil. Add in the pork and break up with a wooden spoon. Stir for 30 seconds, breaking up any large lumps. Add the garlic, ginger and cook for a further minute and a half, until cooked through. Add a pinch of salt, and the mustard greens, and set aside.
- Bring a pot of salted water to a boil, and add the noodles. Cook until just cooked through, usually only 2-3 minutes for fresh noodles. If using dried noodles, cook to package instructions.
- Drain the noodles, and divide between the 2 bowls. Place the pork mixture on top, and spoon over the remaining Hakka-ish.
- Before eating, stir the mixture together, until the sauce coats the noodles. This tastes really, really good, you’ll be making it again soon.
Notes: If fresh noodles like Udon aren’t available, just use whatever you can get. If you can’t get a hold of mustard greens, just add scallions for texture. Preserved mustard greens should be easy to find in any Chinese grocery store. If you can't get Chinese black vinegar, use whatever vinegar you have in your pantry.