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Sichuan Dan Dan Noodles with Chili Oil
Crispy ground pork over wheat noodles slicked with sesame paste, soy, black vinegar, and a slick of homemade chili oil. The Sichuan ma-la you actually want at home.
Ingredients
- 12 oz dried wheat noodles or fresh lo mein
- 1 lb ground pork
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce
- 1 tbsp doubanjiang (fermented chili bean paste)
- 1 tsp Sichuan peppercorns, toasted and ground
- 0.25 cup tahini or Chinese sesame paste
- 3 tbsp soy sauce, for the sauce
- 2 tbsp Chinkiang black vinegar
- 1 tbsp sugar
- 0.33 cup chili oil
- 4 clove garlic, minced
- 6 scallions, sliced thin
- 0.5 cup roasted unsalted peanuts, chopped
How to cook
- 1
Bring a large pot of water to a boil for the noodles. Salt it lightly.
- 2
In a small bowl, whisk tahini, the 3 tbsp soy sauce, black vinegar, sugar, and ground Sichuan peppercorns. Thin with 2-3 tbsp hot water to a pourable sauce.
- 3
Heat a wok or large skillet over high heat. Add the pork and break it up. Cook undisturbed 3 minutes — you want crispy fond. Stir and cook 4 more minutes until deeply browned and dry.
- 4
Add the Shaoxing wine, 2 tbsp soy sauce, doubanjiang, and minced garlic. Stir 90 seconds until everything is glossy.
- 5
Drop the noodles into the boiling water and cook per the package, usually 3-4 minutes. Drain.
- 6
Divide the sauce among 4 bowls. Add a tangle of noodles to each, top with the crispy pork.
- 7
Spoon chili oil generously over the top. Finish with scallions and peanuts. Toss at the table before eating.
Chef's note. No Sichuan peppercorns means no ma-la — the numbing tingle is the dish. Lao Gan Ma chili crisp is an acceptable shortcut for the chili oil if you do not have time to make your own.
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