Whoa. Look at these noods! You guys, I’m kind of having a moment with noodles. I’ve found myself constantly pinning noodle recipes and salivating over them. I have a problem.
One of the recipes I came across was The Woks of Life’s Dan Dan Noodles. It’s basically spicy noodle heaven in a bowl. The dish originates from the Sichuan region of China that is well known for its spicy cuisine.
Dan Dan Noodles consists of a spicy sauce (containing chili oil) poured over noodles, then topped with a flavorful ground pork mixture. ::GASP:: Ummmmm… yes, please!
You might have to work a little extra in finding some of the ingredients for this recipe, but I promise you it’s worth it. If that’s not an option for you, that’s okay too because you can easily substitute the hard-to-find ingredients with easy-to-find ingredients.
Prepare to sweat a little as you slurp all that noodle goodness. I barely noticed the heat because IT WAS SO DANG GOOD. More importantly, Tom even loved this dish. I mean, we’re talking about a meat-and-potatoes kind of guy and someone who also used to order steaks at Mexican restaurants. Steaks! If that doesn’t tell you something, then I don’t know what will.
There’s quite a bit of chili oil included in this recipe, so I highly suggest that you make your own (I’ll share my recipe on here soon). It literally goes on everything, but especially delicious in Dan Dan Noodles. I made a few changes to the recipe to make it full-time-employee-friendly. You’re welcome.
This dish is quick, delicious, and insanely satisfying. What are you waiting for? Hurry up and make these Dan Dan Noodles!
- -----TO MAKE PORK MIXTURE-----
- 2 teaspoons peanut oil
- ½ lb. ground pork
- 2 teaspoons hoisin sauce
- 2 teaspoons shaoxing wine
- 1 teaspoons dark soy sauce
- ½ teaspoon five spice powder
- -----TO MAKE SAUCE-----
- 2 tablespoons sesame paste (tahini)
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- ½ teaspoon Sichuan peppercorn powder
- ½ cup chili oil (preferably homemade)
- 2 cloves garlic, finely minced
- chicken broth (optional)
- ------OTHER INGREDIENTS-----
- 1 lb. dried white noodles
- 1 teaspoon toasted sesame oil
- 1 bunch bok choy
- scallions, chopped
- fresh cilantro, chopped
- peanuts, chopped (optional)
- ). Make the pork mixture: Heat the peanut oil in a skillet over medium heat. Add the pork to the skillet, breaking up the pork with your spatula as you stir and cook until browned. Stir in hoisin sauce, shaoxing wine, dark soy sauce, and five spice powder. Let pork cook until all the liquid has evaporated. Place pork mixture in a bowl and set aside.
- ). Make the sauce: mix all the sauce ingredients together in a medium bowl. If you want the sauce a little thinner, add hot chicken broth in ¼ cup increments until the desired consistency is reached.
- ). For the noodles: bring a large pot of water to a boil over medium-high heat. Drop the noodles into the boiling water and cook according to package directions. While making sure to save half of the boiling water, drain the noodles in a colander and lightly rinse with cold water. Add the toasted sesame oil to the noodles and toss well, to prevent the noodles from sticking. Place pot with half of boiling water back over medium-high heat and bring to a boil. Drop the bok choy into the boiling water and cook for 1 minute. Take out the bok choy and place it on top of the noodles in the colander.
- ). To serve the Dan Dan Noodles: divide the noodles among 4-5 soup bowls. Pour the sauce over the noodles, then top each bowl with pork mixture and bok choy leaves. Sprinkle scallions, peanuts, and fresh cilantro (if desired) on top of the noodle bowls. Serve and enjoy!