Dan Dan Noodles

0 0
Dan Dan Noodles

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Pork
1 teaspoon Vegetable Oil
1/2 pound Ground Pork
2 teaspoons Hoisin Sauce
2 teaspoons Shaoxing Cooking Wine
1 teaspoon Soy Sauce
1/2 teaspoon Five Spice Powder
Sui Mi Ya Cai (Dried Mustard Greens)
1 teaspoon Vegetable Oil
1/3 cup Sui Mi Ya Cai Dried Mustard Greens
Chili Sauce
6 tablespoons Szechuan Chili Oil See homemade recipe
2 tablespoons Sesame Paste See homemade recipe
2 tablespoons Soy Sauce
1 teaspoon Sugar
1/2 teaspoon Five Spice Powder
2 cloves Garlic Minced
Noodles
1 pound Fresh White Noodles Medium thickness, flat

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
    Cuisine:

    Noodles with pork and dried mustard greens served in a spicy Szechuan chili oil

    • 20 min
    • Serves 4
    • Easy

    Ingredients

    • Pork

    • Sui Mi Ya Cai (Dried Mustard Greens)

    • Chili Sauce

    • Noodles

    Directions

    Share

    Dan Dan Noodles which originated from the Szechuan province of China is a noodle dish served with ground pork, ya cai (dried mustard greens), and Szechuan chili oil. In some variations, particularly those popular in America or Taiwan for example, the sauce often includes sesame paste, which makes it sweeter and less spicy. This variation is also less soupy than the original kind from Szechuan.

    Steps

    1
    Done

    Cook the noodles

    Cook noodles according to package instructions. Drain water with colander and set aside. Right before serving, run under cold water to separate the noodles from one another.

    2
    Done

    Cook the pork

    In a small bowl, combine hoisin sauce, shaoxing wine, soy sauce and five spice powder. Stir to mix well. In a large pan, heat 1 teaspoon of oil then add pork and hoisin mixture. Using a spatula, combine pork with sauce well and sautee for about 3 minutes until thoroughly cooked (browned and no longer pink). Constantly poke at the meat to break it apart so it doesn't clump together. Remove from heat and set aside.

    3
    Done

    Cook the sui mi ya cai

    In the same pan, heat 1 teaspoon of oil, then add sui mi ya cai. Sautee for about 2 minutes until crispy. Remove from heat and set aside.

    4
    Done

    Make the chili sauce

    Make the chili sauce by combining Szechuan chili oil (homemade recipe), sesame paste (homemade recipe), soy sauce, sugar, five spice powder and garlic.

    In 4 serving bowls, divide the noodles, pork, and sui mi ya cai. Divide and pour sauce over the noodles and enjoy hot!

    Rebecca Chan

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Sesame Paste
    next
    Singaporean Soft Boiled Eggs with Kaya
    previous
    Sesame Paste
    next
    Singaporean Soft Boiled Eggs with Kaya

    Add Your Comment