Dan Dan Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 1 lb fresh or dried chinese wheat noodles (medium thickness)
- 2 heads baby bok choy, halved lengthwise
For the sauce
- ¼ cup chinese sesame paste (or well-stirred tahini)
- 3 tbsp soy sauce
- 2 tbsp chili oil (with sediment)
- 1 tbsp chinese black vinegar (chinkiang)
- 1 tbsp toasted sesame oil
- 1 tsp ground sichuan peppercorns
- 1 tsp sugar
- ½ cup warm water or reserved noodle cooking water
For the pork
- 1 tbsp neutral oil (such as vegetable or canola oil)
- ¾ lb ground pork
- 2 tbsp ya cai (yibin preserved mustard greens), rinsed and roughly chopped
- 1 tbsp soy sauce
- 1 tsp shaoxing wine
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
For serving
- 3 scallions, thinly sliced (white and green parts separated)
- 2 tbsp roasted peanuts, roughly chopped (optional)
Instructions
- 1
Whisk together the sesame paste, soy sauce, chili oil, black vinegar, sesame oil, ground Sichuan peppercorns, and sugar in a mixing bowl until smooth. Stir in the warm water, 2 tbsp at a time, until the sauce is pourable and coats a spoon — it should be about the consistency of heavy cream. Set aside.
- 2
Bring a large pot of water to a boil. Add the bok choy halves and blanch for 1–2 minutes, until the stems are just tender and the leaves are bright green. Remove with tongs and set aside. Return the water to a boil.
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