Dan Dan Noodles with Crisp Pork and Sichuan Chili Oil

Steps

1. Step 1

   Toast the Sichuan peppercorns in a dry skillet over medium heat for about 1 minute, until fragrant, then grind them to a powder in a spice grinder or with a mortar and pestle.

   3 min

   • 1 1/2 tsp Sichuan peppercorns
2. Step 2

   In a bowl, whisk the sesame paste, soy sauce, black vinegar, sugar, chili oil, garlic and the ground Sichuan pepper until smooth. It should be pourable; whisk in 2–3 tablespoons water if it is thick and pasty. Set aside.

   5 min

   • 3 tbsp Chinese sesame paste (or tahini)
   • 3 tbsp soy sauce
   • 1 tbsp Chinkiang black vinegar
   • 2 tsp sugar
   • 4 tbsp chili oil, with some of the sediment
   • 3 cloves garlic
3. Step 3

   Bring a large pot of water to a boil for the noodles and greens.

   8 min, hands-off

4. Step 4

   Meanwhile, heat the oil in a wok or large skillet over medium-high heat. Add the ground pork and press it flat. Let it sit without stirring for 3 minutes, then break it up and keep cooking, stirring now and then, until the pork is deeply browned and crisp at the edges, 6 to 8 minutes more.

   10 min

   • 1 tbsp neutral oil (such as vegetable or peanut)
   • 3/4 lb ground pork
5. Step 5

   Add the Shaoxing wine, dark soy sauce and five-spice powder and stir for 30 seconds. Stir in the ya cai and cook 2 minutes more, until everything smells toasty and looks dry. Turn off the heat.

   3 min

   • 1 tbsp Shaoxing wine (or dry sherry)
   • 2 tsp dark soy sauce
   • 1 tsp five-spice powder
   • 1/2 cup ya cai (Sichuan preserved mustard greens), or sui mi ya cai
6. Step 6

   Salt the boiling water lightly and drop in the bok choy. Cook 1 to 2 minutes, until the stems are just tender, then lift it out with tongs or a slotted spoon and set aside.

   2 min

   • 6 oz baby bok choy or yu choy
   • salt
7. Step 7

   Cook the noodles in the same water according to the package directions, until just tender. Before draining, scoop out about 1/2 cup of the noodle water and whisk it into the sauce. Drain the noodles.

   5 min

   • 12 oz dried thin wheat noodles
8. Step 8

   Divide the sauce among 4 bowls, about 3 tablespoons each. Pile the noodles on top, then the pork, then the greens. Scatter with scallions and peanuts. Tell everyone to stir the sauce up from the bottom before eating.

   3 min

   • 3 scallions
   • 2 tbsp roasted peanuts

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026